CHICKEN RISOTTO

Woman’s Day (Australia) - - Food to Love -

SERVES 4 PREP 10 MINS COOK 30 MINS PER SERVE 2152kj

4 cups chicken stock 2 onions, finely chopped ed d 2 cups ar­bo­rio rice 2 cups shred­ded, skin­less ss bar­be­cue chicken 250g pun­net cherry or truss toma­toes, roasted

1 In a medium saucepan, bring stock to boil on high. Re­duce heat to low to keep warm. 2 Mean­while, in a large saucepan or fry­ing pan, heat a splash of olive oil on medium. Saute onion 2-3 mins un­til ten­der. Add rice and cook, stir­ring, 1 min. 3 Add warm stock, 1 cup at a time, stir­ring un­til all liq­uid is ab­sorbed and rice is ten­der. 4 Mix in chicken and toma­toes. Cook, stir­ring, 1-2 mins to heat through. Serve topped with grated parme­san and thyme leaves and sprin­kled with black pep­per, if you like.

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