["Chicken Risotto Recipe | Recipes

Ingredients
Method

Ingredients

- 300 g Chicken breasts
- 1 Tbs Olive oil
- 400 g Napolina chopped tomatoes
- 1 Large onion
- 1 Celery
- 2 Garlic cloves
- 1 Courgette
- 300 g Arborio rice
- 1 Ltr Chicken stock
- 150 g Peas
- 50 g Grated parmesan
- 1 handful Basil leaves
- Salt & Pepper to taste

Method

1

Heat 1 tablespoon of olive oil in a large, deep pan.

2

Chop 300g of chicken breasts into bite sized cubes and cook until golden.

3

Finely dice 1 large onion, 1 stick of celery, 2 cloves of garlic and slice 1 courgette, then add to the pan with the chicken.

4

Fry for 5 to 6 minutes. Pour the rice into the pan, add 1 can of chopped tomatoes and mix together.

5

Prepare 1L of chicken stock. Add 1 ladleful to the risotto and stir until fully absorbed. Continue until only a couple of ladlefuls remain, ensuring that you keep stirring. This should take about 20 minutes.

6

Chop a courgette and add to the pan with 150g of frozen peas.

7

Add the remaining stock and stir until fully absorbed.

8

When the courgette is cooked and the peas are heated through, add 50g of Parmesan cheese, season with salt and pepper and stir.

9

Serve with some more grated Parmesan cheese and fresh basil leaves.

Comments & Ratings

More Napolina recipes

	300 g	Chicken Breasts
	1 Tbs	Olive Oil
	400 g	Napolina Chopped Tomatoes
	1	Large Onion
	1	Celery
	2	Garlic Cloves
	1	Courgette
	300 g	Arborio Rice
	1 Ltr	Chicken Stock
	150 g	Peas
	50 g	Grated Parmesan
	1 handful	Basil Leaves
	0	Salt & Pepper To Taste

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Chicken Risotto Recipe

Ingredients

Method

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2

3

4

5

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Comments & Ratings