Ready to feast on a risotto record-breaker? This winning recipe cannot be beat. While it takes plenty of sitting, watching and waiting, it's totally worth it when you taste the end result, a creamy culinary dream.
Chicken & Veggie Risotto
Chicken & Veggie Risotto
Ingredients
For 4 people
1 tablespoon(s) olive oil
8 ounce(s) skinless chicken thighs, diced
1leek, sliced
1 1/2 cup(s) Arborio rice
8 floz white wine
1 1/2 cup(s) hot chicken stock
2 cup(s) cauliflower florets
2 tablespoon(s) chopped fresh basil
1 dash(es) Freshly ground black pepper
2 tablespoon(s) grated Parmesan cheese
Directions
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