Kylie's Chicken Risotto Primavera
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 litre chicken stock60g butter2 tablespoons olive oilone white onion, finely chopped1 clove garlic, crushedtwo or three saffron threads250g arborio rice1 teaspoon grated lemon rind2 teaspoons lemon juice50g grated parmesan2 tablespoons chopped fresh parsley300g chicken thighsbroccoli floretsfrozen peasfresh sugar snap peasshaved parmesan to serve
Makes 4 - 6 servings
Put the stock into a saucepan and maintain at simmering point. Add the saffron threads to the stock.
Heat the butter and olive oil in a heavy based saucepan and heat the butter an olive oil. Add the remaining saffron thread, onions and garlic and cook, stirring, for two or three minutes.
Add the rice and cook, stirring, for 1 - 2 mnutes, or until the rice is well coated and 'crackles'.
Meanwhile, heat water in a saucepan, and blanch the green vegetables for two minutes, removing from the water and reserving.
Add the lemon rind to the pot with the rice mixture and 1/2 cup of the hot stock. Stir over low heat until the stock is absorbed, then add more stock. Repeat until all the stock has been added, and the rice is tender (approx. 25 - 30 minutes).
Add the chicken with the last ladleful of stock and stir to cook through. Once the chicken is cooked, add the reserved green vegetables and stir.
Stir through the parmesan and lemon juice, and serve with shaved parmesan.
Italians will often add an additional knob of butter to the risotto at the end of cooking, however this is optional in this recipe as there is already quite a bit of butter and cheese included. You can reduce the amount of butter, oil and cheese and this risotto will still give you excellent results. Also, if you do not have saffron threads, either saffron powder or turmeric powder can be substituted.
Number of Servings: 4
Recipe submitted by SparkPeople user KGIRL81.
Put the stock into a saucepan and maintain at simmering point. Add the saffron threads to the stock.
Heat the butter and olive oil in a heavy based saucepan and heat the butter an olive oil. Add the remaining saffron thread, onions and garlic and cook, stirring, for two or three minutes.
Add the rice and cook, stirring, for 1 - 2 mnutes, or until the rice is well coated and 'crackles'.
Meanwhile, heat water in a saucepan, and blanch the green vegetables for two minutes, removing from the water and reserving.
Add the lemon rind to the pot with the rice mixture and 1/2 cup of the hot stock. Stir over low heat until the stock is absorbed, then add more stock. Repeat until all the stock has been added, and the rice is tender (approx. 25 - 30 minutes).
Add the chicken with the last ladleful of stock and stir to cook through. Once the chicken is cooked, add the reserved green vegetables and stir.
Stir through the parmesan and lemon juice, and serve with shaved parmesan.
Italians will often add an additional knob of butter to the risotto at the end of cooking, however this is optional in this recipe as there is already quite a bit of butter and cheese included. You can reduce the amount of butter, oil and cheese and this risotto will still give you excellent results. Also, if you do not have saffron threads, either saffron powder or turmeric powder can be substituted.
Number of Servings: 4
Recipe submitted by SparkPeople user KGIRL81.
Nutritional Info Amount Per Serving
- Calories: 526.1
- Total Fat: 28.8 g
- Cholesterol: 112.2 mg
- Sodium: 667.7 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 2.6 g
- Protein: 30.2 g
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