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Tuesday, June 18, 2013
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Chicken & Veggie Risotto
Patience is a virtue when it comes to preparing risotto. While it takes plenty of sitting, watching and waiting, it's totally worth it when you taste the end result, a creamy culinary dream.
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Makes
4 servings
Ingredients
- 1 tbsp. olive oil
- 1/2 lb. skinless chicken thighs, diced
- 1 leek, sliced
- 1 1/2 cup Arborio rice
- 1 cup white wine
- 1 1/2 cup hot chicken stock
- 2 cups cauliflower florets
- 2 tbsp. chopped fresh basil
- Freshly ground black pepper
- 2 tbsp. grated Parmesan cheese
Methods/steps
- Heat oil in a large pan. Cook chicken for 5 minutes until all flesh is white, remove from pan. Add leek to the pan, cook for about 2 minutes or until soft. Add rice, cook stirring on medium heat for about 3 minutes; add wine, cook, and stirring until absorbed and add stock, cover and simmer for about 8 minutes. Add chicken, cook for a further 6 minutes. Add cauliflower, cook for a further 5 minutes, stirring occasionally or until rice is cooked.
- Add extra hot stock or water if necessary. Stir through basil and pepper. Serve hot risotto with Parmesan cheese
Additional Tips
Ready in 40 min
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