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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Is a SPECIAL recipe! One that works well for me! LOVE that can cook chicken in stock, TRUE! Please feel free to do a review! Ingredients:
2 liters chicken stock |
250 g chicken breasts |
1 onion |
2 stalks celery |
1 bay leaf |
8 whole black peppercorns |
1 carrot |
1/2 cup peas |
1/2 cup wine |
2 garlic cloves |
1 cup arborio rice |
1 tablespoon butter |
1 tablespoon fat-free parmesan cheese |
Directions:
1. Heat chicken stock in large saucepan; reserve 2 tablespoons.
2. In frying pan, heat 2 tbsp of chicken stock and saute onions, garlic (diced fine), celery (diced fine), carrots (diced fine)and pepper.
3. NOTE: do NOT use the leaves of the celery as it will make the risotto bitter; just pull leaves off and retain as much of the stalk as you can; can use leaves as garnish :).
4. Add uncooked rice and fry until shiny; about 5 minutes; remove from heat.
5. NOTE: You will see it change to a shiny texture.
6. REMOVE bay leaf.
7. ADD wine and stock one ladle at a time and constantly stir the rice.
8. NOTE: Make sure pan is still removed from heat.
9. DICE chicken breast FINELY.
10. ADD uncooked chicken into rice and make sure mixture stays moist; Please don't panic, chicken WILL fully cook; KEEP STIRRING :).
11. NOTE: Do not let the rice 100 percent absorb liquid before adding next ladle full; rice mixture should always be wet.
12. Continue ladling stock into rice until all is gone;.
13. NOTE: If rice is not fully cooked, heat more chicken stock as required.
14. ADD salt and pepper to taste (I like alot of pepper!); adjust seasoning to YOUR taste.
15. ADD peas (Can be frozen).
16. When peas are cooked, add butter and cheese.
17. Once totally melted, spoon into bowls.
18. ENJOY!
19. NOTE: Can use red or white wine or omit should you desire.
20. LAST NOTE: Final product should also be wet :) Hope this helps!
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