Risottos are a firm favourite. As those who have seen my other posts will know, I cook a great pork risotto and a cod risotto. There is also a prawn risotto which recipe I will put up soon! A few months ago I was in the mood for a risotto but I also had some chicken in the fridge, so a quick google search and I came across this recipe. The result was great and I have changed and adapted it to the creation you see below.
Ingredients – serves 2
- 120g risotto rice
- 20g butter
- 1 onion, finely chopped
- 1 celery stick, chopped
- 1 carrot, chopped
- 1 glass of white wine
- 1 chicken stock pot
- 50g parmesan, grated
- 2 chicken breasts, diced
- parsley, chopped
Method – takes about 20-30mins
- Bring a litre of water a gentle simmer in a small saucepan and then add the stock pot and stir throughly. Leave the stock on the lowest heat to keep it hot during the whole process.
- In a large saucepan, melt the butter over medium heat and then sauté the onion, celery and carrot until softened.
- Add the chicken and cook for a few minutes until chicken is no longer pink.
- Add the rice and coat in the butter. Cook for about 3 minutes until the rice starts to go translucent at the edges.
- Add the glass of white wine and cook until evaporated.
- Using a ladle, add one ladle of the stock and stir. Once this has almost soaked in, add another ladle and continue stirring.
- Continue adding the liquid and stirring for around 15 to 20 minutes until the rice has reached the desired consistency.
- Take the pan off the heat and stir in the parmesan and parsley and serve.