If you like rice as I do you will love this recipe. Its light, summery (where is the sun, today its quite grey over here 😦 and its done in no time. If you are a working woman having the constant dilemma of what dinner to serve to the fam, this is exactly for you! The ingredients are readily available and the whole process takes less than an hour. You will have a hearty, creamy risotto that goes perfectly with a glass of white wine. I omitted the wine as I made the risotto for lunch and didn’t want to be slightly tipsy and sloppy while there is a lot of cleaning, reading and writing to be done today 😉
About 400 g chicken (chicken breasts or thighs). I used chicken thigh fillets cut into small pieces.
300 g rice. Now, there is a special risotto rice but today I didn’t have it at hand and used some plain close-grained rice. Which was an heroic act in itself given that it has tendency to get mushy. Keeping an eye on your risotto, stirring it constantly is the way to go in order to avoid that.
About a litter of chicken stock. I substituted with chicken stock cubes dissolved in water, coupled with a tablespoon of Vegeta. If needed add water or if there is leftover stock you can you use it for making soup.
A handful of frozen peas and carrots.
1/2 cup of olive oil. Half of it for the risotto and the other to stir fry the chicken.
120 g grated parmiggiano
Salt and black pepper to taste
Start with bringing the stock to the boil, then reduce the heat to keep it just simmering. While preparing the risotto the stock has to stay on the stove as you will be constantly adding liquid to the rice.
Heat half of the olive oil in a large frying pan over medium heat and add the finely chopped onion. Cook, stirring it, for about 5 minutes until translucent. Add the rice and stir to have it fully coated with the oil. Stir and cook until the rice becomes glassy. Add the peas and carrots and cook for a minute or two. Next, add a ladleful of the simmering stock to the rice, stir with the help of a wooden spoon until the liquid is absorbed. Keep adding the stock, a ladleful at a time, stirring constantly and making sure the liquid is absorbed before adding more stock. This will take you approximately 20 minutes.
Avoid overcooking the rice, its grains need to be tender but not mushy as I told you above. The risotto should be creamy and when pulling it back with the wooden spoon it should come back as a wave. When ready, take it away from the heat, add the parmigiano and cover with a lid for 5 minutes.
Heat the remaining olive oil in a skillet and stir fry the seasoned with salt and black pepper chicken bites.
Stir fry them for about 5 minutes or until golden brown. Combine the chicken with the risotto, season with salt and paper to taste and serve topped with parmigianno.
I opted for serving the risotto a bit differently, drizzling the chicken bites with my treasured balsamico. Mega mega yummy!