Chicken risotto

Recipe Categories : | Chicken | Chicken breast | Rice |

Serves : 4     Preparation time : 20 minutes     Cooking time : 40 minutes

Ingredients :

• 6 cups chicken stock
• ¼ cup olive oil
• 1¾ oz butter
• 2 onions, finely chopped
• 2 cups arborio rice
• 4 tbsp chopped fresh parsley
• 2 tbsp chopped fresh chives
• 2 tbsp chopped fresh basil
• 1 tbsp chopped fresh sage
• 6oz grated parmesan
• 3 chicken breast fillets
• fresh chives, for garnish

Preparation and Cooking Instructions

1. Bring the stock to the boil in a pan, partially cover and reduce to a simmer.
2. Heat half the oil and butter in a heavy-based pan. Cook the onion for 4 minutes until tender. Add the rice and stir for 2 minutes to coat with the oil and butter.
3. Add a ladle of stock and stir until the liquid is absorbed. Continue adding the stock a ladle at a time, stirring until it has all been absorbed and the rice is creamy and tender ( about 20 minutes). Stir in the herbs, half the cheese and cover.
4. Trim the chicken of any excess fat or sinew and cut into pieces. Add the remaining oil and butter to a frying-pan. Add the chicken in two batches, and cook for 5 minutes, or until golden. Season.
5. Combine the chicken with the risotto and top with the chives and the parmesan.