Chicken Risotto with Peppadew Peppers

Make this easy chicken risotto recipe this week to impress your family and friends! A creamy sauce around tender chicken and sweet Peppadew peppers.

by Peppadew

Ingredients
Method

Ingredients

- 45 g Grated parmesan
- 1 Onion
- 1 tsp Garlic
- 40 g Butter
- 40 g Olive oil
- 320 g Arborio rice
- 100 g White wine
- 3 tsp Chicken stock
- 350 g Chicken thighs
- 200 g Peppadew peppers
- 700 g Water
- Salt

Method

1

Combine the onion, minced garlic, butter and olive oil and sauté in a pot on medium heat. Sauté until onions are translucent, stirring often for about 3-5 minutes.

2

Add the Arborio rice to the pot and combine with the onion mix and stir for 1 minute. Add the wine and mix for 2 minutes, add the chicken stock, sliced chicken thighs and water to the pot. Increase heat and bring to boil and add salt

3

Reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often for about 15 minutes.

4

Stir through the parmesan, and allow to thicken for 10 minutes. Remove from stove and allow to cool for 1 minute.

5

Stir in the Peppadew Peppers chopped. Serve with extra parmesan cheese.

Comments & Ratings

More Peppadew recipes

	45 g	Grated Parmesan
	1	Onion
	1 tsp	Garlic
	40 g	Butter
	40 g	Olive Oil
	320 g	Arborio Rice
	100 g	White Wine
	3 tsp	Chicken Stock
	350 g	Chicken Thighs
	200 g	Peppadew Peppers
	700 g	Water
	0	Salt

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Chicken Risotto with Peppadew Peppers

Ingredients

Method

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Comments & Ratings