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Chicken liver Risotto

Ingredients

  • 1/3 cup long grain rice
  • 1 cup chicken stock
  • 250g chicken livers
  • 2 Tbsp butter
  • 1 onion, finely chopped
  • 50g mushrooms, sliced
  • 1/2 cup cooked peas
  • 3 shakes pepper

    • Directions

    Place rice and chicken stock in saucepan, cover and cook gently for 12 minutes. Do not drain. Chop chicken livers and fry in butter with onion for 5 minutes. Add mushroon, rice and peas. Cook 5 minutes, Serve.



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