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  CHICKEN RISOTTO RECIPE


Chicken Risotto

Chicken Risotto (Serves 4)

Ingredients:
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 1 red pepper, cored, deseeded and finely chopped
  • 2 crushed cloves garlic
  • 450g cooked chicken, diced
  • 225g long-grain rice
  • salt and freshly ground black pepper
  • pinch of saffron
  • chicken stock
  • 100g peas
  • 50g Parmesan cheese


    Method:
    Heat the oil in a large pan.
    Fry the onion, pepper and garlic until cooked but not brown.
    Stir in the chicken and rice and fry for a few minutes.
    Season very well with salt, pepper and saffron.
    Pour on enough stock to bring the liquid level about 2.5 cms. above the top of the rice.
    Bring to the boil, cover with a tight fitting lid and cook over very low heat for 15 mins. without lifting the lid.
    Stir in the peas, cover and continue to cook for 5 mins.
    Stir in the Parmesan cheese.
    Check seasoning, adjust if necessary and serve immediately.


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