Design brief: Using the recipe for chicken risotto on page 2 change the ingredients to make the dish more suitable for someone on a low fat and low salt diet.
Cook and evaluate the newly designed risotto in your practical class.

Worksheet
1.  Describe what is meant by the term Risotto?

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2.  Is the dish suitable for a low fat / low salt diet? Yes/ No

3.  Examine the ingredients and list the changes you could make to suit a low fat/salt diet.

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4.  Make your decisions and then write out the ingredients for the new version of Risotto. Using food tables find out the main nutrients in the changed dish and list them below.
             Ingredients             Nutrients

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6. Evaluation
Taste the cooked dish and write about it using the following headings:

Method
1.  Using a medium sized saucepan half fill with water and bring to the boil.
2.  Add the rice and a Knorr Chicken stock cube. Wait until it begins to boil again and time for 12 minutes.
3.  Test the rice. Drain and set aside.
4.  Heat the oil in a large frying pan. Add the garlic and onion and sauté until the onion is see through. Add the peppers and continue to sauté until cooked.
5.  Add the peas/sweetcorn/almonds and continue to cook until cooked.
6.  Finally add the cooked chicken and heat thoroughly.
7.  Add the cooked drained rice and mix well together over the heat until the rice is hot. Garnish with chopped parsley.
8.  Serve immediately with a green salad.