This is my basic chicken risotto recipe. Once this is cooked, sometimes I add other ingredients, such as cooked bacon or mushrooms to change it up a bit.
8 people made this
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cubed
1 onion, diced
1 stick celery, diced
1L chicken stock
1 teaspoon dried thyme leaves
300g Arborio rice
125ml glass white wine
60g Parmesan, grated
Method Prep:10min › Cook:30min › Ready in:40min
Place butter and olive oil in a large saucepan over medium heat. Add the chicken; stir and cook until white. Add onion and celery and cook for a few minutes until softened.
Bring chicken stock and thyme to the boil in a small saucepan; keep warm.
Add the rice into the pan with chicken; stir well so the rice absorbs some of the butter and oil. Add wine and when it has evaporated add the chicken stock a ladle at a time, stirring after each ladle until absorbed.
When the rice is soft and the chicken stock has all been added, stir some of the Parmesan through the risotto; sprinkle the rest on top as a garnish.