Chicken Risotto
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
4
Description
Chicken Risotto
Ingredients
- Arborio rice - 12.3 oz
- Onion - 2 pieces
- Chicken fillet - 14.1 oz
- Canned Corn - 7.1 oz
- Orange Bell Peppers - 1 piece
- Dry White Wine - 7 fl oz
- Parmesan Cheese - 3.5 oz
- Chicken Broth - 40 fl oz
- Olive Oil - 1 fl oz
- Salt - 1 tablespoon
- Saffron - a pinch
- Ground Black Pepper - ¼ spoons
Step by Step guide
Step 1
In a small amount of oil, first sauté the chopped onion, then add the diced chicken breast.
Step 2
When the chicken turns white, add diced yellow bell pepper to the skillet.
Step 3
Stir and cook for a few minutes, then add saffron. I used not real saffron, but safflower (sometimes it's sold as saffron, but it's much cheaper). You can confidently add this spice in quite large amounts, but if you have real saffron, it's better to use that.
Step 4
Add the rice to the skillet, season with salt, and cook for 2–3 minutes.
Step 5
Add the wine in small portions, continuing to stir. Once the wine is absorbed, start gradually pouring in the hot broth.
Step 6
Add the corn.
Step 7
Continue to stir and gradually add the boiling broth in small portions.
Step 8
When the rice is almost ready, taste it to check if it needs more salt, and add some pepper.
Step 9
Grate the Parmesan cheese to sprinkle over the finished risotto. Serve the risotto hot, topped with Parmesan.
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