Chicken Risotto

This chicken risotto recipe is easy to make and delicious. It’s a meal that you can enjoy with your family or friends, making it perfect for any night of the week. By adding some chopped parsley at the end, this dish gives off a nice flavor and aroma whilst staying healthy. Beginner cooks should identify these characteristics as hints that this dish will be an easy one to prepare!


Chicken Risotto


Ingredients

1 cup of Arborio rice 

2 cans of chicken broth 

5 tablespoons olive oil

3 cloves of garlic 

1 small onion 

3 large eggs 

1 small handful of dried porcini mushrooms

2 tablespoons fresh parsley 

2 tablespoons fresh chives 

1/2 cup white wine 

1 teaspoon salt   

2 tablespoons butter, melted    

1/4 cup chopped fresh parsley leaves   

1/3 cup freshly grated parmesan cheese

2 tablespoons butter

1/2 sweet onion, diced 

1 garlic clove 

1 teaspoon salt 

1/4 cup white wine 

salt and pepper to taste 



Preparations

1. Cut up the onion, carrots, and celery into small dice.

2. In a large pan, fry these gently in olive oil for 5 minutes with some salt, then set aside in a bowl.

3. Rinse the rice and cook it according to the instructions on your pack - I find it takes about 15 minutes with 2 cups of water to cover the rice - but this will depend on your brand of rice so refer to your pack for times for other brands if you are using something else! 

4. Remove the chicken and place it to one side - again, depending on your brand of chicken, this may take around 20 minutes - but check the instructions on your pack. Once the chicken is cooked through (it is important to check it as some brands of chicken will be cooked in less time than others), rough chop it up and set it aside in a bowl with the veg and onions.

5. Now we are ready for our risotto! Add a little more oil to the pan, then over low heat add some butter and cook the onions for 5 minutes - do not allow them to color.

6. Add the rice to the pan and stir well until it is coated with butter.

7. Add some stock, THEN ADD THE CHICKEN.

8. Stir everything together, add more stock - and keep adding small amounts of stock at a time until you have a nice creamy risotto (I use 1/4 pint each time). Do not add too much liquid at once or you will be left with a heavy dish. The rice should be almost cooked by this point so it's important that you don't overcook it! Don't panic if this happens, just add a little more water and cook for about 5 minutes to re-heat the rice.

9. Once the risotto is cooked, add the veggies and stir together until they are heated.

10. Add some chopped parsley and Parmesan - stir together and serve with a good sprinkling of pepper.

11. You can add mustard as well to take away some of the creaminess if you find it too strong for your taste!


Chicken Risotto