Chicken Risotto
Rich, creamy, and packed with flavour, this homemade chicken risotto is the perfect balance of comfort and sophistication. Tender pieces of chicken are combined with creamy rice, slowly cooked to perfection, and finished with a touch of Parmesan for that irresistible, melt-in-your-mouth finish. Whether you're looking for a cozy weeknight dinner or a dish to impress, this chicken risotto is sure to be a crowd-pleaser.
Ingredients
- 1 finely chopped mushroom
- 2 finely chopped baby spinach leaves (stalks and veins removed)
- 2 chicken thigh fillets – cut into 2cm cubes (skinless)
- 150 g Aborio rice
- 500 g water
- 20 g butter
- salt and pepper to taste
- tiny pinch of dried mixed herbs
- 40 g parmesan cheese (shredded)
Instructions
- Place mushroom, baby spinach leaves and 20g butter to your pot and stir on medium heat to sauté.
- Add chicken and Aborio rice to the pot and stir for 5 minutes.
- Add 500g of water with salt, pepper and a pinch of dried mixed herbs to the pot and stir until ingredients are evenly mixed.
- Continue to regularly stir the risotto so that it doesn’t stick to the pot. The liquid will slowly reduce to a nice thick consistency.
- Once the risotto is nice and thick and soft, add 40g of shredded parmesan cheese. Mix through the risotto and serve.
