Recipe Categories
Chicken :: Chicken Risotto
400g chicken thighs, diced
1 medium leek, sliced
2 Tbsp olive oil
1 Tbsp butter
1 clove garlic, crushed
2 sticks celery, sliced
1 red or yellow pepper, diced
1 ¼ cups arborio rice
¼ cup dry white wine
100ml chicken stock, hot
4 tips asparagus, sliced
2 zucchini, sliced
Broccoli
Chopped fresh chives
Ground black pepper
½ cup grated parmesan
Saute leek with the olive oil, butter and garlic until leek softens. Add chicken and brown. Add celery, pepper and rice and cook 2 mins. Pour in wine and let reduce 1 min. Start adding stock, little by little. When you have used about ¾ stock, add vegetables and herbs. When all stock has been absorbed, the rice should be tender. Add grind of black pepper, grated parmesan and serve.
Other Chicken recipes: Chicken in Asian Pesto, Chicken Pilaf with Dill & Peas, Butter Chicken, Chicken Bacon Wraps, Marinated Chicken Curry, Chicken and Feta Fritters, Chicken Gumbo, Thai Chicken Salad, Braised Lemon & Thyme Chicken with Leeks, Chicken Risotto
