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.


    Northern Territory, Australia
    7 people made this

    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

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

    1. 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.
    2. In a small saucepan add the chicken stock and thyme then bring to a simmer.
    3. 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.
    4. 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.

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