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Preparation Time: 15 minutes Cooking Time: 30 minutes Servings: Four Freeze: No Special Equipment: A large frying pan
INGREDIENTS FOR CHICKEN RISOTTO
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| 2 chicken breasts or leftover cooked chicken |
| 300g / 11oz Carnaroli or Arborio risotto type rice |
| 60g / 2oz Parmesan Cheese (fresh) |
| 60g / 2oz Butter |
| Cup of frozen peas |
| 2 garlic cloves |
| 1 medium onion |
| Cup of dry white wine |
| 1 sweet red pepper |
| 1 litre (just under 2 pints) of hot vegetable stock |
| Salt and pepper |
PREPARATION FOR CHICKEN RISOTTO
If you are using leftover chicken then tear it into thin shreds. For raw chicken cut it into strips.
Finely chop the garlic and the onions.
Remove the pith and stalk from the red pepper then cut it into strips and chop those into small bits.
Grate the parmesan.
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COOKING THE CHICKEN RISOTTO
STEP 1 - Fry the onions, red peppers and chicken
| Add the onions and red peppers to a pan on a medium
heat. Pour in two tablespoons of the olive oil. Fry gently
for 15 minutes stirring frequently. Remove from the pan and
keep on one side. Add the chicken pieces (if using raw chicken) to the pan with one more tablespoon of olive oil. Turn the heat up to medium high and fry for five minutes until the chicken is cooked and golden brown. |
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STEP 2 - Cook the risotto rice
| Very detailed instructions on cooking a basic risotto
can be found by
clicking here. However
the process is to first add the rice and two tablespoons of
olive oil to a large frying pan on a medium high heat. Keep stirring and turning the rice for two minutes and then add the wine. Stir frequently until the rice absorbs the wine then turn the heat down to low. |
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Now turn the heat down to medium low and add about a
third of the stock. keep stirring frequently until the rice has
absorbed the liquid. Repeat the process adding the remaining stock
bit by bit. The whole process should take about 20 minutes and the
rice should be moist but "stack up" at the end of the cooking as
shown in the picture above.
STEP 3 - Add the vegetables and chicken
| Add the cooked chicken, peas, onions, red pepper and
garlic and stir well. Cook on a medium low heat for five
more minutes. Taste the risotto and season with some salt and pepper. |
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STEP 4 - Add the Parmesan and butter
| Add the parmesan and butter (chopped into small pieces)
and stir it all in well. Remove from the heat, cover with a lid or plate and let the risotto rest for few minutes. Serve with chunky bread and either a dry white wine or freshly made lemonade. |
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