COOKBOOK: Mag Recipe
I love a good risotto! This one can be made with chicken or substitute with prawns. A risotto is not easy to make but if it fails, it will still taste delicious!! I built it up with chicken for the photo
Enjoy
RECIPE
Serves 4
250g chicken breast
Salt & pepper
2 tablespoon of olive oil
6 cups of chicken stock
20g butter
1 onion, sliced thinly
1 leek, sliced and rinsed under cold water
2 cups of arborio rice
1 1/2 cups frozen baby peas
1 cup of finely grated parmesan cheese
i cup of shredded parmesan cheese
Pre-heat oven to 200C
Place the chicken in an oven pan, drizzle with olive oil, salt and pepper, and bake for 35-40mins or until cooked through. Shred the chicken (I like to use an electric knife for this)
Add 1 tablespoon of olive oil in a frying pan, add the onion and fry until golden in colour. Set aside.
In a deep pot, add the butter, melt, add the leek and cook until soft (approx 3-5mins). Add the fried onion snd mix well.
Add half a cup of stock, stir well, add rice, stir well. Gradually start adding the remainder of the stock. Season with salt and pepper.
Add the frozen peas. Simmering and continuously stirring until rice is cooked through.
On the last 5mins of cooking, add the finely grated parmesan cheese and chicken and stir well.
Serve on a plate and top with freshly grated parmesan cheese
