Basic chicken risotto

    40 min

    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

    Serves: 4 

    • 50g butter
    • 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

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. 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.
    2. Bring chicken stock and thyme to the boil in a small saucepan; keep warm.
    3. 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.
    4. 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.

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