Chicken Risotto
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 453.59 g chicken breast
- 1 shallot
- 0.25 ml saffron
- 157.80 ml creme fraiche
- 226.79 g peas
- 1 onion, chopped
- 473.18 ml chicken stock
- 99.22 g butter
- 56.69 g parmesan cheese
- 283.49 g arborio rice
- salt & pepper
directions
- Cook peas in boiling salt water for 15 minutes.
- Cut chicken into strips.
- Saute chicken in butter for 3 minutes, then add chopped shallot and cook for 2 minutes.
- Add 1/4 cup stock, creme fraiche and saffron, then leave to simmer for 5 minutes.
- Add peas.
- In a large pan, saute onions in butter, add rice and brown for a minute.
- Add 3/4 cup stock, stir well, then add rest.
- Once rice is cooked, add rest of butter, then cheese.
- Serve.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)