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Smoked chicken risotto

  • 0:15 Prep
  • 0:35 Cook
  • 4 Servings


  • 1L-1.25L (4-5 cups) Massel chicken style liquid stock (see note)
  • 2 tablespoons olive oil
  • 1 leek, trimmed, thinly sliced, washed
  • 2 garlic cloves, finely chopped
  • 440g (2 cups) arborio rice
  • 250ml (1 cup) white wine
  • 1 carrot, peeled, quartered lengthways, thinly sliced
  • 1 zucchini, thinly sliced
  • 2 smoked chicken breasts, shredded
  • 150g (1 cup) frozen peas
  • 40g (1/2 cup) shredded parmesan


  • 1
    Bring the stock just to the boil in a saucepan. Reduce heat and hold at a gentle simmer.
  • 2
    Heat the oil in a large saucepan over medium heat. Add the leek and garlic, and cook, stirring often, for 3-4 minutes or until soft and translucent but not coloured. Add the rice and stir over medium heat for 2 minutes or until the grains appear slightly glassy.
  • 3
    Add the wine to the rice mixture. Cook for 2 minutes or until almost evaporated. Add a ladleful (about 125ml/1/2 cup) of the simmering stock and stir constantly with a wooden spoon over medium heat until liquid is completely absorbed. Continue to add the stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 10 minutes. Stir in the carrot and zucchini. Continue adding stock for a further 10-15 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Add the chicken and peas in the last 4 minutes of cooking.
  • 4
    Remove from heat. Stir in parmesan. Season with salt and pepper to serve.

Source: taste.com.au


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