Chicken, Saffron Risotto (Low Fat)
- Reviews 1
Ready In: 55 mins
Serves: 4
Ingredients
- 1 1⁄4 cups arborio rice
- 4 cups chicken stock
- 300 g chicken breasts, all fat removed and lightly cooked
- 1 leek, chopped finely (or onion)
- 1⁄2 cup chicken stock, extra
- 12 saffron strands
- 1 lemon, zest of
- 1 tablespoon lemon juice
- 1 cup frozen peas
Directions
- Sauté leek in pan with the extra stock, enough to cover bottom of pan. Cook until soft or even light brown, adding more stock if necessary.
- Add saffron and rice and stir until moistened.
- Bring chicken stock to the boil, then reduce heat to simmer.
- Add 1 cup of stock to the rice and stir until stock has been taken up; continue adding stock, a cup at a time and stirring in until taken up by the rice.
- Add peas, chicken* and lemon juice, zest and stir into risotto; cook 2 minutes more.
- Serve with parmesan cheese on the side - optional.
- *I partially cooked the chicken breast, cut into strips, in a little seasoned stock, then cut into reasonably large bite sized pieces and added to risotto.
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