Wednesday, December 1, 2010

Chicken and capsicum risotto recipe

The risotto recipe I'm about to share made good use of the leftovers from our roast chicken dinner on Monday night.

I was able to sauté the onion in chicken fat, and cook the rice in the gelatinous gravy that separated from the chicken fat, as well as some chicken stock I made with the chicken bones. I also used some of the leftover roast chicken in the dish.

  • 1T cooking fat/oil, eg. chicken fat, butter, coconut oil
  • 1 onion, finely diced
  • 1c Arborio rice
  • 3-4c hot chicken stock/gravy
  • 1/2c peas
  • 1/2 red capsicum, diced
  • 1c cooked shredded chicken
  • 4T Parmesan, grated

1. Heat cooking fat in a saucepan and sauté onion on medium until softened.

2. Add rice to the saucepan, stirring for a couple of minutes.

3. Add hot chicken stock, one cup at a time, waiting until each cup is absorbed before adding the next.

4. Continue to simmer until rice is cooked. Add peas, capsicum and chicken and cook a further five minutes.

5. Stir in Parmesan cheese and serve immediately.

Serves three to four.

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