Chicken, Saffron Risotto (Low Fat)

Recipe by Ninna
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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