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Chicken risotto

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Origin of dish:  Italy
Type of cooking:  Hob
Preparation time: 20 minutes
Cooking time: 25 minutes
Ingredients (serves 4):


Cook peas in boiling salt water for 15 minutes.
Cut chicken into strips.
Saute chicken in butter for 3 minutes, then add chopped shallot and cook for 2 minutes.
Add 50ml stock, creme fraiche and saffron, then leave to simmer for 5 minutes.
Add peas.

Make risotto:
In a large pan, saute onions in butter, add rice and brown for a minute.
Add 150ml stock, stir well, then add rest.
Once rice is cooked, add rest of butter, then cheese.
Serve with chicken and peas.
Advice: This recipe also works well with turkey.

User comments

another free recipe every day

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