Chicken risotto
Persons
4
Ingredients
- 500g risotto rice
- 300g skinless chicken breasts - cut to bite-size chunks
- 120g zucchini - chopped
- 1 green belle pepper - chopped
- 3 garlic cloves - finely chopped
- - Ingredient A -
- 2 tbsp olive oil
- 15g butter
- - Ingredient B -
- 550ml water
- 300ml milk
- 1 chicken stock cube (10g)
- 1 1/2 tsp kosher salt
- 1 tsp honey
- 1 tsp soy sauce
- 90g heavy cream
- 40g grated cheese
- pepper to taste
Instructions
- 1. Heat the olive oil and butter (A) in a frying pan over medium heat and add the garlic. Fry until fragrant. Add chicken and zucchini, cook on a gentle heat until soft. Add the rice and stir well for a further minute.
- 2. Add ingredient B and simmer until the rice is tender about 30 minutes. Then add heavy cream, stirring continuously and cook for a few minutes more.
- 3. Remove the heat and sprinkle cheese and pepper (to taste).
- Serve hot!
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