THE FITBUG RECIPE BOOK

Posted 18 December 2006

CHICKEN RISOTTO

Serves 4

Ingredients:
1 tbsp olive oil
1 onion
1 ½ cups arborio rice
400g chicken breast fillet cut into strips
1 red pepper
750 mls chicken stock
2 tbsp fresh basil
2 tbsp chopped flat parsley
Seasoning

How to: 

• Make up the stock and bring to the boil. Leave simmering
• Put the olive oil in a separate pan and cook the onions, rice, chicken and red pepper over a low heat until the rice grain turns opaque colour. Do not brown*
• Over a low heat, add the stock to the risotto pan one ladle at a time stirring reguarly
• Keep adding the stock, cooking the risotto until the rice is tender - for approximately 20 minutes
• If required, add extra liquid, season and serve with grated parmesan.

*For added flavour, add one tablespoon of vermouth or dry white wine prior to adding the stock and cook until it evaporates.