| Chicken Risotto Recipe |
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KEY POINTS
| Preparation Time: | 10 mins | Cooking Time: | 35 minutes |
| How Difficult | Medium | Freeze? | No |
| Servings |
4 portions |
INGREDIENTS
| Ingredients |
Imperial |
Metric |
| Italian risotto rice |
12 oz |
350 g |
| Onion | 2 medium | |
| Chicken breast and /or leg meat | 1 lb | 450g |
| Peas (frozen or fresh) | 3½ oz | 100g |
| Fresh grated parmesan cheese | 1½ oz | 40 g |
| Sweet red pepper | 1 | |
| Chicken stock | 1½ pints | 850 ml |
| White wine | 1 glass | |
| Butter | 1oz | 25g |
| Olive oil | 3 tablespoons | |
| Saffron | ½ teaspoon | |
| Garlic cloves | 2 medium | |
| Salt and pepper | To taste | |
COOKS NOTES: See our article on saffron by clicking here.
COOKING EQUIPMENT
1 medium frying pan
A ladle if possible but not necessary
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PREPARATION Slice the chicken thinly Finely chop the onion Finely chop or crush the garlic Finely grate the parmesan cheese Wash the risotto rice in cold water Cut red pepper in half, remove seeds and pith then chop |
Method
Add the olive oil to a frying pan on medium heat, Fry the chicken on a medium heat for 3 minutes until cooked, turn the chicken as it's cooking
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Add one tablespoon of olive oil to the frying pan and cook on a
medium heat until the chicken is cooked through. This should take
about five minutes. Stir the chicken whilst cooking to ensure it's evenly cooked. When done, place the chicken to one side. |
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Add the remaining two tablespoons of olive oil to
the pan and turn the heat to low. Add the onions, garlic and sweet
peppers. Fry at a low heat for 10 minutes stirring the ingredients frequently. The idea is to soften the onions and peppers. |
| When the ingredients are softened, add the cooked
chicken and fry for a further two minutes. Now add the risotto rice and fry for another two minutes stirring constantly. make sure the rice is coated with the olive oil. Add the saffron. |
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Add the wine and stir. When the wine has been
absorbed by the rice add a ladleful of the chicken stock. Each time
the stock is absorbed, add another ladleful. When all the stock has
been added and absorbed, the rice should be moist but will "stack
up" as shown in the picture.
This process will take about 25 minutes. |
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Add the frozen peas and continue cooking for 2 minutes. Now add the butter, parmesan cheese and peas. Add slat and pepper to taste and stir well for 30 seconds. Remove the risotto from the heat and leave it to stand (covered with a lid or plate). |
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Serve the pan to the table and let everyone spoon out as much as they want onto their plates.
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