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Creamy chicken risotto with veggies, rosemary & parmesan recipe

Creamy chicken risotto with veggies, rosemary & parmesan

Prep Time: 5 minutes
Cook Time: 20 minutes
Resting time: 3 minutes
Total Time: 28 minutes
Servings 4 people
Appliance/Function:

Ingredients

  • 1 Carrot
  • 1 Leek
  • 1 Brown onion
  • 2 cloves Garlic
  • 1 sprig Rosemary
  • 1 tbsp Olive oil first
  • 150 grams Arborio rice
  • 500 mls Chicken stock
  • 400 grams Chicken breast
  • 2 tsp Olive oil second
  • 50 grams Parmesan cheese grated
  • 80 grams Baby spinach

Instructions

PREP VEGGIES

  • Peel and quarter the carrot lengthwise and thinly slice. Halve the leek lengthwise and rinse under running water to remove any hidden dirt. Thinly slice the leek, discarding any dark green stem. Peel and finely chop the onion. Peel and mince the garlic. Finely chop rosemary leaves, discarding the stems.

COOK VEGGIES

  • Heat the first measure of oil in a medium-deep frypan over medium-high heat. Cook the carrot, leek, onion, garlic and rosemary, stirring occasionally, for 3-5 mins, until softened.

START RISOTTO

  • Then add the rice to the vegetables and cook, stirring, for 1 min or until the rice is coated. Add the stock, reduce the heat to low and cook, covered, for 15 mins, or until most of the liquid is absorbed and the rice is almost tender.

PREP & COOK CHICKEN

  • Meanwhile, heat a chargrill pan over medium-high heat. Put the chicken flat on a board, put your hand on top and halve it horizontally into fillets. Drizzle the chicken with the second measure of oil and season with salt and pepper. Cook the chicken for 2-4 mins each side, until golden and cooked through. Remove from the pan and rest for 3 mins.

FINISH RISOTTO

  • While the chicken is cooking, finely grate the parmesan. Stir the spinach and half the parmesan into the risotto. Remove the pan from the heat, cover and stand for 5 mins. Slice the chicken. Taste the risotto, then season with salt and pepper.

TO SERVE

  • Divide the creamy risotto, chicken and any resting juices between bowls. Sprinkle with the remaining parmesan to serve.

Nutrition

Calories: 429kcal | Carbohydrates: 43g | Protein: 33g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 530mg | Potassium: 790mg | Fiber: 3g | Sugar: 5g | Calcium: 205mg | Iron: 4mg