Cheesy Chicken Risotto Recipe
This risotto uses Italian arborio rice for a creamy flavor. Using chicken, nuts and tender vegetables, this is an easy 35 minute dinner for four.
2 tbsp. sunflower oil
1/2 oz. unsalted butter
8 oz. leeks, white part only, thinly sliced and diced
1 large red pepper, deseeded and chopped
1 large carrot, thinly sliced
1 onion, finely chopped
12 oz. boneless chicken breasts, skinned and chopped into 1/2-inch cubes
12 oz. Italian arborio rice, washed until water runs clean
1 tsp. ground saffron
4 cups vegetable stock
2 tsp. salt
1 tsp. coarsely ground black pepper
7 oz. corn niblets, drained
2 oz. unsalted pistachios, shelled and roasted
2 oz. fresh grated Parmesan cheese
Heat sunflower oil in a large pan. Add butter and melt on low heat. Increase heat to medium and add carrot slices and onion. Fry for 3 minutes. Add leek and pepper. Fry for 2 minutes. Stir in chicken pieces. Cook until golden brown.
Add rice and cook for 3 minutes. Add saffron, vegetable stock, salt, and black pepper. Cover and cook on minimum for 25 minutes. Stir occasionally.
Rice is ready when almost all the liquid has been absorbed. Check rice by putting a grain between forefinger and thumb and pressing gently. If the rice spreads into a thick paste with no hard grains, remove from heat. Add a little boiling water if needed.
Add corn niblets, pistachios, and Parmesan cheese. Mix thoroughly and warm on a low heat. Stir gently. Taste test and season further if desired. Serve hot with a side salad and buttered crusty rolls.