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Chicken Risotto

Serves 4

Method

1

Melt 2oz of butter over a medium heat in a large frying pan or wok and fry the onion until soft (but not coloured).

Add chicken strips, all of the vegetables and the bacon. Cook, stirring occasionally for a few minutes until the vegetables become translucent and begin to soften.

 

2

Add the rice and mix well to coat the rice with the butter and juices.

Add the wine and simmer until well reduced, five minutes or so.

 

3

Cover with hot chicken stock, add basil and season with salt and pepper.

Cover the pan and simmer for 30-40 minutes or until the chicken is very tender.

 

4

Remove the lid and continue cooking until all of the liquid has been absorbed by the rice.

 

 

5

Finish by stirring in the remaining butter (or a tbsp of cream for a more luxurious taste) and topping with grated parmesan (if liked)

Ingredients

2 chicken breasts, uncooked, cut into thin strips

3 oz butter

2 small onions, finely chopped (or equivalent amount of shallots)

1 garlic clove crushed and finely chopped

2 sticks of celery, scrubbed, trimmed and finely chopped

1 red, yellow or orange pepper, seeded and finely chopped

2 oz bacon, rind removed and chopped

¼ pint dry white wine

½ pint chicken stock or so

Chopped fresh basil (lots!)

8 oz Arborio risotto rice

Salt and pepper

 

 

Prep/cooking time

1 Hour 30 Minutes

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