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Chicken Risotto


Serves: 4


6 Tegel Lean & Lite Skinless Thigh Fillets
2 tbsp flour
Salt and freshly ground black pepper to taste
2 tbsp olive oil
1 onion, finely diced
2 cloves garlic, crushed
1 1/4 cup Arborio risotto rice
5 cup boiling chicken or vegetable stock
4 tbsp freshly grated Parmesan cheese

Rosemary sprigs and julienned lemon rind to garnish

MethodToss the chicken in flour seasoned with salt and pepper. Heat half the oil in a frying pan and brown the fillets evenly. Cover and cook over low heat, until just cooked.

Meanwhile, cook the risotto. Heat the remaining oil in a large pan on medium heat. Add the onion and saute for 3 minutes. Add the garlic. Stir in the rice and cook until the grains are shiny, about 1 minute.

Add a 1/2 cup of stock and bring to the boil, stirring constantly. Cook the rice briskly, stirring, until most of the liquid is absorbed. Repeat using a 1/2 cup of stock each time, cooking until the rice is soft. Add the Parmesan and freshly ground black pepper to taste.

Serve the risotto in bowls topped with the sliced chicken and drizzled with the reserved juices and garnished with rosemary sprigs and lemon rind.

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