Recipes

Chicken & Veggie Risotto

Ready to feast on a risotto record-breaker? This winning recipe cannot be beat. While it takes plenty of sitting, watching and waiting, it’s totally worth it when you taste the end result, a creamy culinary dream.
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Course Main Course
Cuisine International Dishes, Italian

Servings 4 servings
Calories 1887.58 kcal

Ingredients

  

  • 1 tablespoon(s) olive oil
  • 8 ounce(s) skinless chicken thighs, diced
  • 1 leek, sliced
  • 1 1/2 cup(s) Arborio rice
  • 8 floz white wine
  • 1 1/2 cup(s) hot chicken stock
  • 2 cup(s) cauliflower florets
  • 2 tablespoon(s) chopped fresh basil
  • 1 dash(es) Freshly ground black pepper
  • 2 tablespoon(s) grated Parmesan cheese

Instructions

 

  • 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 cheeseReady in 40 min.

Nutrition

Calories: 1887.58kcalCarbohydrates: 267.58gProtein: 72.76gFat: 39.12gSaturated Fat: 10.06gCholesterol: 170.8mgSodium: 1274.86mgFiber: 3.7gSugar: 21.42g

Keyword Chicken, Rice, Vegetables
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