Chicken and thyme risotto recipe
information
Calories per serving 430.
ingredients
1 tablespoon olive oil
1 onion, chopped
1 garlic clove, crushed
125 g (4 1/2 oz) fennel bulb, shredded thinly
400 g (14 oz) skinless chicken breasts, diced
275 g (9 1/2 oz) risotto rice
scant 1/2 (us) cup (100 ml) dry white wine
850 g ml (1 1/2 pints) chicken stock
2 teaspoons fresh thyme
salt and freshly ground black pepper
1 onion, chopped
1 garlic clove, crushed
125 g (4 1/2 oz) fennel bulb, shredded thinly
400 g (14 oz) skinless chicken breasts, diced
275 g (9 1/2 oz) risotto rice
scant 1/2 (us) cup (100 ml) dry white wine
850 g ml (1 1/2 pints) chicken stock
2 teaspoons fresh thyme
salt and freshly ground black pepper
method
1. Heat the oil in a large heavy based frying pan and add the onion, garlic, fennel and chicken.
2. Stir fry for 5 minutes, until the chicken is sealed on all sides, stir in the rice and cook for 2 minutes.
3. Add the wine and cook until all the liquid has evaporated.
4. Gradually add the stock, a little at a time and cook, stirring, until the rice is tender and the stock has been absorbed.
5. This will take about 20 minutes.
6. Season to taste and sprinkle in the thyme.
7. Serve immediately.
2. Stir fry for 5 minutes, until the chicken is sealed on all sides, stir in the rice and cook for 2 minutes.
3. Add the wine and cook until all the liquid has evaporated.
4. Gradually add the stock, a little at a time and cook, stirring, until the rice is tender and the stock has been absorbed.
5. This will take about 20 minutes.
6. Season to taste and sprinkle in the thyme.
7. Serve immediately.
serving amount
serves 4.
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