Easy meal to make for the family using seasonal vegetables.
Ingredients
- 1 L chicken stock (liquid)
- 4 (fillets) chicken thighs
- 1 onion chopped
- 1 clove garlic
- 1/2 tsp black pepper
- 150 g arborio rice
- 1 cup white wine
- 1 zucchini sliced
- 1 bunch asparagus cut into pieces
- 2 cup frozen baby peas
- 30 g parmesan grated
Method
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Step 1In a saucepan, bring stock to the boil, reduce heat and simmer gently.
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Step 2In separate saucepan, fry chicken in olive oil until browned. Add onions, black pepper and garlic and fry until translucent and soft.
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Step 3Add rice and stir until rice is coated with oil. Add wine and reduce until completely absorbed by rice.
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Step 4Reduce heat and add ladlefuls of stock to rice, stirring continuously at a gentle pace until each ladleful is absorbed before adding the next.
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Step 5When rice is half cooked, add asparagus stalks and zucchini and cook for several minutes. Continue adding stock and stirring until absorbed. Add peas and asparagus tips.
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Step 6Check for seasoning.
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Step 7Remove from heat and stir through cheese. Cover and allow to rest for 2-3 minutes. Serve immediately.
Equipment
- 1 saucepan
Recipe Notes
The rice should take about 30 minutes to cook. For an even more luxurious finishing touch, Gorgonzola or blue vein cheese can be substituted for the grated Parmesan and Romano cheese. Cut chicken thigh fillets in cubes and use Parmesan or Romano cheese.
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