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Student recipe: one-pot chicken risotto

09/03/2015
Student recipe for chicken risotto

Risotto is a classic student recipe; warm and filling it is also reasonably cheap and can be adapted to whatever ingredients you happen to have in the fridge. This is a quick and easy risotto recipe and - best of all - it only needs one pot. Meaning there's hardly any washing up. Win!

You will need:

  • 2 chicken breasts
  • 1 large onion
  • 1 red, orange or yellow pepper
  • 2 1/2 cups arborrio or risotto rice
  • 2 stock cubes
  • 3 tbsp butter
  • Olive oil
  • salt and pepper
  • large handfuls of frozen peas
  • parmesan cheese (optional)

Method:

  1. Begin by preparing your ingredients; dice the chicken breasts and chop up the onion and red pepper. Boil the kettle and make the stock cubes into stock.
  2. Heat a large pan over a high heat on the hob and add a splash of olive oil.
  3. When the oil is hot, add the diced chicken and cook until slightly browned all over.
  4. Add the onion and red pepper. When the vegetables have slightly browned, add the butter and stir in.
  5. Lower the heat to medium and pour in the rice. Allow the ingredients to cook for a few minutes, stirring the rice a lot.
  6. If you have a bottle of wine open, splash some in at this point and let it evaporate (whilst continuing to stir) - this will give even more flavour to the dish.
  7. Splash a little stock into the rice and keep stirring as the rice thickens and the liquid reduces away. Do not let the rice become dry - continue adding small amounts of stock and stirring, never letting the mixture dry out. The risotto will become thick and soft, slowly absorbing the liquid as you add it.
  8. After about 20 minutes, taste a small amount to see if it is cooked through. If not, continue to add stock little by little, while stirring, as above.
  9. When the rice is soft, add the frozen peas with a final splash of stock and season with salt and pepper. Cook for a couple more minutes until the liquid has reduced away.
  10. When the risotto is thick enough to not spread all over a plate, but not so thick you can shape it like mashed potatoes, it is ready.
  11. Serve immediately with parmesan cheese grated on top.

 

Original recipe here.