Recipe for hearty, creamy Risotto with shredded chicken, topped with golden courgettes, chives & hard cheese

2 tsp chicken stock fonds
600g chicken fillets
4 courgettes – trim ends & dice (½ cm)
1 onion – peel & chop finely
2 cloves garlic – peel, grate finely & chop
1 cup risotto rice
4 tbsp sour cream
60g hard cheese – grate finely
5g fresh chives – chop finely
1 lemon – cut into wedges
butter (from your pantry)
olive oil (from your pantry)
salt & black pepper (from your pantry)

How to
Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Chicken stock: Add the stock fonds to boiling water (1 liter for 4; 500ml for 2) and stir to dissolve. Set aside.

Chicken: Place a pan on medium-high heat with a knob of butter. Season the chicken with salt and pepper. When the butter has melted, add the chicken to the pan and cook for 5 minutes, until lightly golden and cooked through. Remove, shred with two forks and set aside.

Courgettes: Using the same pan on medium-high heat, add the courgettes with a little salt and sauté for 3-4 minutes until golden.

Risotto: Place a pan on medium heat with a knob of butter. When melted, add the onion with a pinch of salt and cook for 5 minutes until softened. Add the garlic and risotto rice and cook for 2 minutes until the rice becomes translucent. Then turn the heat up to high, add ¼ of the stock and cook, stirring every so often until the stock is absorbed. Repeat with the remaining stock (a little at a time) until all the liquid is absorbed (15 minutes). Add the sour cream and cook for another 2 minutes, stirring continuously until the rice is cooked, but still has a slight bite. Add the shredded chicken and HALF the courgettes and mix through.

Serve the chicken risotto topped with the REST of the courgettes, chives and hard cheese. Serve with a lemon wedge on the side and add a squeeze of lemon juice to taste.

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.

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