Chicken & Veggie Risotto

Chicken & Veggie Risotto

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.
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Makes:
4 servings

Ingredients
  • 1 tbsp. olive oil
  • 1/2 lb. skinless chicken thighs, diced
  • 1 leek, sliced
  • 1 1/2 cup Arborio rice
  • 1 cup white wine
  • 1 1/2 cup hot chicken stock
  • 2 cups cauliflower florets
  • 2 tbsp. chopped fresh basil
  • Freshly ground black pepper
  • 2 tbsp. grated Parmesan cheese

  • Methods/steps
    1. 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.
    2. Add extra hot stock or water if necessary. Stir through basil and pepper. Serve hot risotto with Parmesan cheese
    Additional Tips
    Ready in 40 min

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