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Chicken risotto

Recipe from: 3/2/2000 12:00:00 AM
Ingredients 11
Servings 5


  • 25
  • 6
    chicken breasts, skinned, deboned and diced
  • 1
    large onion, thinly sliced
  • 1
    small green pepper, seeded and
  • 2
    cloves garlic, crushed
  • 250
    fresh button mushrooms, sliced
  • 500
    uncooked parboiled long-grain rice
  • 2
    hot chicken stock (use 4 stock cubes)
  • 75
    chopped fresh parsley
  • salt and freshly ground black pepper to taste
  • butter (optional)


Heat the oil in a saucepan and fry the chicken breasts until just done.
Remove the chicken from the pan and set aside.
Stir-fry the onion, green pepper and garlic until soft, add the mushrooms and stir-fry until tender.
Add the rice and stir-fry for about five minutes.
Add the hot stock a little at a time (a soup ladleful is the ideal amount), stirring well with a wooden spoon after each addition. Reduce the heat and simmer until most of the liquid has been absorbed before adding the next ladleful of stock.
The rice should be cooked after about 35 to 40 minutes.
The risotto should have a slightly creamy texture and the rice grains should be firm in the centre.
Stir in the chicken and simmer for another 10 minutes while stirring.
Stir in the chopped parsley. Season to taste with salt and pepper.
Stir in a knob of butter and serve immediately with a salad and bread rolls.

Read more on: poultry  |  shallow-fry


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