Easy risotto

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Un­der R85 • Serves 4 • Prepa­ra­tion time: 10 min­utes Cook­ing time: 35 min­utes • Oven tem­per­a­ture: 180°C • 2 large chicken breasts • 15ml each olive oil and but­ter • 1 clove gar­lic, chopped • 250ml Ar­bo­rio rice • 125ml peas

• 8 pat­ty­pans, halved • 125ml corn ker­nels • about 650ml stock, heated • 125ml grated Parme­san cheese

1 Pre­heat the oven. Mean­while, fry the whole chicken breasts in the olive oil and but­ter un­til golden brown and cooked through. Spoon out and allow to cool slightly, then shred.

2 Fry the gar­lic and rice in the same pan un­til the grains are coated with oil. Stir in the veg­eta­bles and chicken, and spoon into an oven­proof dish with a lid. Pour in the stock, cover and bake for about 30 min­utes. Stir, check the grains and if they are still al dente, the dish needs to bake for a few more min­utes. Stir in the cheese when the rice is done and serve im­me­di­ately.

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