Speedy chicken risotto
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Time to make:
25 mins, prep 5 mins, cook 15-20 mins
$6.48 per serve
(at time of publication)
Full ingredients list:
- cooking oil spray
- 100g chicken tenderloins
- 1 small onion, finely chopped
- 1 1/4 cup reduced-salt chicken stock
- 1 1/4 cups arborio rice
- 1/2 cup frozen peas
- 2 tablespoons grated parmesan
- ground black pepper, to taste
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a frying pan with oil. Cook chicken over medium heat for 3–4 minutes each side, or until cooked through. Transfer to a plate.
Step 2 Add onion to pan and cook until soft. Add stock and rice to pan. Simmer for 10 minutes, stirring, until rice is tender and liquid has evaporated. Stir through peas and parmesan and cook for 1 minute.
Step 3 Spoon a third the risotto onto a serving plate. Top with chicken, season with pepper and serve with a large green salad.
Leftovers: Combine remaining risotto and 1/4 cup dry breadcrumbs in a bowl. Whisk 1 egg. Add half of egg to risotto. Form mixture into small patties. Lightly coat with some plain flour, roll in remaining egg and coat with breadcrumbs. Spray a frying pan with oil. Cook patties over medium heat until golden and heated through. Eat individually as snacks, or serve with salad.
About this recipe
First published: February 2010