Good for You Risotto!!
photo by Leslie
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2000.0 ml chicken stock
- 250 g chicken breasts
- 1 onion
- 2 stalk celery
- 1 bay leaf
- 8 whole black peppercorns
- 1 carrot
- 118.29 ml peas
- 118.29 ml wine
- 2 garlic cloves
- 236.59 ml arborio rice
- 14.79 ml butter
- 14.79 ml fat-free parmesan cheese
directions
- Heat chicken stock in large saucepan; reserve 2 tablespoons.
- In frying pan, heat 2 tbsp of chicken stock and saute onions, garlic (diced fine), celery (diced fine), carrots (diced fine)and pepper.
- NOTE: do NOT use the leaves of the celery as it will make the risotto bitter; just pull leaves off and retain as much of the stalk as you can; can use leaves as garnish :).
- Add uncooked rice and fry until shiny; about 5 minutes; remove from heat.
- NOTE: You will see it change to a shiny texture.
- REMOVE bay leaf.
- ADD wine and stock one ladle at a time and constantly stir the rice.
- NOTE: Make sure pan is still removed from heat.
- DICE chicken breast FINELY.
- ADD uncooked chicken into rice and make sure mixture stays moist; Please don't panic, chicken WILL fully cook; KEEP STIRRING :).
- NOTE: Do not let the rice 100 percent absorb liquid before adding next ladle full; rice mixture should always be wet.
- Continue ladling stock into rice until all is gone;.
- NOTE: If rice is not fully cooked, heat more chicken stock as required.
- ADD salt and pepper to taste (I like alot of pepper!); adjust seasoning to YOUR taste.
- ADD peas (Can be frozen).
- When peas are cooked, add butter and cheese.
- Once totally melted, spoon into bowls.
- ENJOY!
- NOTE: Can use red or white wine or omit should you desire.
- LAST NOTE: Final product should also be wet :) Hope this helps!
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Reviews
-
This was fantastic!! I ran my veggies through a food processor (except the peas) to make it more child friendly for my daughter who doesn't like her foods to be mixed together LOL. It turned out beautifully :) Great flavours, and yes, the chicken cooked just fine! Thanks for posting. Made for Aussie Swap :)
RECIPE SUBMITTED BY
mickeydownunder
ADELAIDE, 0
<p>G'day! I'm 51, married, born and bred in NY, am now an Aussie who calls Australia home! I love animals, nature, reading, entering competitions and consider myself S-P-O-N-T-A-N-E-O-U-S and B-U-B-B-L-Y in my personality! I am quite FASCINATED with people and things U-N-I-Q-U-E, JUST like ME! I am VERY P-A-S-S-I-O-N-A-T-E about cooking and trying recipes from all world cusines! I LOVE to eat and enjoy our South Australian red wine! :)I have started a Home Cook blog which I am EXTREMELY P-A-S-S-I-O-N-A-T-E about called What's On The List? and I hope to be able to inspire people around the world one recipe and one event at a time too! http://whatsonthelist.net So come on over and please let me know what you think too!WHOO HOO WHOO HOO!</p>