Spring Chicken and Vegetable Risotto
We absolutely love coming up with new ways to use our kitchen appliances and we’ve definitely hit on a winner with this chicken and vegie risotto recipe. A rice cooker that takes all the hard labour out of risotto. Instead of standing at the stove to slowly stir one ladle full of stock into the risotto at a time, you can use a rice cooker and turn out perfect risotto in less than thirty minutes.
Ingredients
- 1 tbsolive oil
- 2garlic cloves crushed
- 1medium brown onion diced
- 0.5red capsicum diced
- 1small double chicken breast 500g, diced
- 1.5 cupsarborio rice
- 750 mlliquid chicken stock hot
- 1 cuppeas
- 1bunch broccolini 200g
- 1 cup100g parmesan cheese, grated
- Parsley garnish
Steps
1) Heat the stock in a small saucepan.
2) Set the rice cooker to cook position and place olive oil, garlic, onion, capsicum and chicken into the bowl. Fry until the onion is translucent and the chicken has browned.
3) Add the rice and cook for 2-3 minutes ensuring that the grains are coated in the oil. Add the hot stock. Stir to combine, making sure the cook button is still down.
4) Cook for approximately 15-20 minutes or until the rice is cooked but still has a firm bite.
5) Add the peas and broccolini in the last 5 minutes of cooking.
6) If it is a little dry just add a few tablespoons of water and stir. Stir in parmesan cheese, garnish with parsley and serve.
