Chicken Risotto

Heat 60g butter in a deep frying pan, and fry the onion until soft and golden brown.

Add the rice, stir well and cook for 15 minutes on a low heat.

Heat the stock until boiling and gradually add to the rice. Add the white wine, saffron, salt, pepper to taste and mix well. Add the cooked chicken and simmer for 20 minutes, stirring occasionally. Add more stock if the risotto become too dry.

Leave to stand for a few minutes and just before serving add a little more stock and simmer for a further 10 minutes. Serve the risotto sprinkled with the grated Parmesan cheese and the remaining butter.

 

Total Recipe Time: 31-60 minutes

Prep Time: 5 mins
Cook Time: 60 mins
Serves 4

Ingredients:

  • 600g cooked sliced Manor Farm chicken
  • 125g butter
  • 1 large onion, finely chopped
  • 500g Arborio rice
  • 600ml chicken stock
  • 150ml white wine
  • 1 tsp crumbled saffron
  • Salt and pepper
  • 60g grated Parmesan

Preparation / Cooking Steps:

Heat 60g butter in a deep frying pan, and fry the onion until soft and golden brown.

Add the rice, stir well and cook for 15 minutes on a low heat.

Heat the stock until boiling and gradually add to the rice. Add the white wine, saffron, salt, pepper to taste and mix well. Add the cooked chicken and simmer for 20 minutes, stirring occasionally. Add more stock if the risotto become too dry.

Leave to stand for a few minutes and just before serving add a little more stock and simmer for a further 10 minutes. Serve the risotto sprinkled with the grated Parmesan cheese and the remaining butter.

 

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Add peppers and mushrooms for extra flavour

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