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Chicken Risotto

Chicken Risotto

serving size icon
Serves 4

Ingredients

  • 1 medium Onion
  • 50g Butter
  • 400g Arborio Rice
  • 5 cups Chicken Stock, heated until simmering
  • 2 cooked Chicken Breasts, chopped into bite-sized pieces (skinless and boneless)
  • finely grated zest of ½ Lemon
  • 1 Tbsp chopped Parsley
  • ½ cup grated Parmesan
  • salt and freshly ground black pepper

Method

Finely chop the onion. Melt the butter in a large saucepan and cook the onion until it is tender.

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

Add a little of the hot stock (about ½ a cup) to the pan and stir until it has been absorbed. Continue to add the stock, a little at a time, stirring until the liquid is absorbed before adding any more. After approximately 20 minutes, all of the stock will be used and the rice will be just tender to the bite.

Stir through the chicken, lemon zest, parsley and grated parmesan. Continue to cook the risotto for a minute or two more until the chicken has heated through. Season to taste with salt and freshly ground black pepper. Serve in bowls and top with extra parmesan if desired.

Courtesy of Food Magazine. Recipe by Helen Jackson. Photography by Shaun Cato-Symonds.

MEAL INGREDIENTS

Qty Price
Campbells Real Stock Chicken Stock Liquid $5.00 ea
$5.00 ea
Countdown Chicken Breast Skinless Boneless Small Pk
arrow icon exclamation icon Out of stock Out of stock
Puhoi Valley Hard Cheese Parmesan $13.49 ea
$13.49 ea
Sun Rice Arborio Rice $4.29 ea
$4.29 ea
Fresh Produce Lemons Imported $8.50 ea
$8.50 ea
Superb Herb Parsley Living Plant $3.50 ea
$3.50 ea

PANTRY

Qty Price
Fresh Produce Onions
arrow icon exclamation icon Out of stock Out of stock
Mainland Butter Unsalted
arrow icon exclamation icon Out of stock Out of stock
Greggs Pepper Ground Black
arrow icon exclamation icon Out of stock Out of stock