Chicken & Veggie Risotto
Patience is a virtue when it comes to preparing risotto. While it takes plenty of sitting, watching and waiting, it's totally worth it when you taste the end result, a creamy culinary dream.
At a glance
- Heat oil in a large pan. Cook chicken for 5 minutes until all flesh is white, remove from pan. Add leek to the pan, cook for about 2 minutes or until soft. Add rice, cook stirring on medium heat for about 3 minutes; add wine, cook, and stirring until absorbed and add stock, cover and simmer for about 8 minutes. Add chicken, cook for a further 6 minutes. Add cauliflower, cook for a further 5 minutes, stirring occasionally or until rice is cooked.
- Add extra hot stock or water if necessary. Stir through basil and pepper. Serve hot risotto with Parmesan cheese
Ready in 40 min
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