Golden Chicken Risotto
Golden chicken risotto recipe with rice, vegetables, and parmesan cheese. The perfect dinner recipe for a cold day!
Ingredients
- 2 tbsp sunflower oil
- 1 tbsp butter or margarine
- 1 medium leek thinly sliced
- 1 large yellow bell pepper, diced
- 3 skinless boneless chicken breasts diced
- 12 oz arborio risotto rice
- a few strands of saffron
- 2 3/4 pints chicken stock
- 7 oz can sweetcorn corn-on-the-cob
- 2 oz toasted unsalted peanuts
- 2 oz grated Parmesan cheese
- salt and pepper
Instructions
- Heat the sunflower oil and butter or margarine in a large saucepan. Fry the leek and (bell) pepper for 1 minute, then stir in the chicken and cook, stirring until golden brown.
- Stir in the arborio (risotto) rice and cook for 2 - 3 minutes.
- Stir in the saffron strands and salt and pepper to taste. Add the chicken
- stock, a little at a time, cover and cook over a low heat, stirring occasionally, for about 20 minutes, or until the rice is tender and most of the liquid has been absorbed. Do not let the risotto dry out -add more stock if necessary.
- Stir in the sweetcorn (corn-on-the-cob), peanuts and Parmesan cheese, then season with salt and pepper to taste. Serve hot.
Notes
Risottos can be frozen, before adding the Parmesan cheese, for up to 1 month, but remember to reheat this risotto thoroughly as it contains chicken.
Calories: 817 kcal
Carbohydrates: 97 g
Protein: 43 g
Fat: 28g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 84 mg
Sodium: 815 mg
Potassium: 1055 mg
Fiber: 6 g
Sugar: 10 g
Vitamin A: 1678 IU
Vitamin C: 45 mg
Calcium: 206 mg
Iron: 6 mg