Easy Chicken Risotto
40 minutes
This is my go-to foundation risotto recipe. Once this is cooked I can add other flavours or ingredients to serve and mix things up a bit.
4 people made this
Ingredients
Serves: 4
- 50g butter
- 2 tablespoons olive oil
- 2 chicken breasts, diced
- 1 brown onion, diced
- 1 stick celery, diced
- 1 litre chicken stock
- 1 teaspoon dried thyme leaves
- 1 1/2 cups alborio rice
- 1/2 glass white wine
- 60g Parmesan, grated
Directions
Preparation:10min ›
Cook:30min ›
Ready in:40min
- In a large saucepan add the butter and olive oil then heat over a gentle moderate heat. Add the chicken, when white all over add the onion and celery then cook until becoming transparent.
- In a small saucepan add the chicken stock and thyme then bring to a simmer.
- To the chicken add the rice and stir, when it has absorbed the butter and oil then add the wine. When the wine is absorbed add the chicken stock a ladle at a time, stirring after each ladle until absorbed.
- When the rice is soft and the chicken stock gone stir some of the Parmesan through the risotto, and save the rest to sprinkle on top as a garnish.
