Chinese
Chinese - Chicken
Chicken and Spring Vegetable Risotto
Chef's Menu Description
Creamy carnaroli rice slowly cooked with white wine, rich broth, and finished with cold butter and freshly grated aged parmesan.
Ingredients
- • 2 chicken breasts, approx 140g each (sliced)
- • 200 g arborio rice (rinsed under cold water)
- • 1 leek (trimmed and thinly sliced)
- • 1 onion (peeled and thinly sliced)
- • 1 clove garlic (peeled and minced)
- • 250 g spring greens (washed and chopped)
- • 5 spring onions (chopped)
- • 1 chicken stock pot
- • 1 l boiling water
- • 3 sprigs fresh thyme
- • salt and pepper (to taste)
- • low calorie cooking spray
- • fresh basil leaves (optional)
Preparation Steps
1
Phase 1
Spray a saucepan with low calorie cooking spray and set on a medium heat.
2
Phase 2
Add the chicken and cook for 5 minutes until golden brown.
3
Phase 3
Move the chicken to one side and add the garlic, leeks, spring greens, onion and spring onions. Cook for a further 5 minutes until the vegetables have softened.
4
Phase 4
Add the arborio rice to the saucepan with the thyme. Add the stock pot to the boiling water and pour into the pan. Cook for 25-30 minutes until all the water has been absorbed and the rice has a creamy texture.
5
Phase 5
Remove the thyme stalks, season with salt and pepper and serve with fresh basil leaves if you like.