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  • Chicken And Red Pepper Risotto

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    Chicken And Red Pepper Risotto
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 tsp extra virgin olive oil
    • 2 tsp butter
    • 400 gm boneless chicken, skinned and cut into 2 cm cubes
    • 1 x onion, finely minced
    • 1 1/2 c. long grain rice or possibly Arborio rice
    • 1 pkt MAGGI Chicken Noodle Soup Mix
    • 3 c. boiling water
    • 1 x roasted red pepper, skinned and cut into strips
    • 2 Tbsp. lemon juice
    • 1/2 tsp grated lemon rind
    • 1/2 c. grated cheese, preferably parmesan cheese freshly grnd black pepper
    • 2 Tbsp. minced parsley

    Directions

    1. Heat the extra virgin olive oil and butter in a large saucepan.
    2. Add in the chicken and brown over a moderately high heat. Remove the chicken and set aside.
    3. Add in the onion and rice to the pan. Cook, stirring, over a low heat for 2-3 min.
    4. Combine the soup mix and boiling water.
    5. Add in to the rice mix and bring to the boil, stirring. Cover the pan and simmer over a very low heat for 15 min. Stir occasionally.
    6. Stir in the chicken and red pepper. Cover and simmer for a further 6-8 min or possibly till the chicken is cooked, the rice is tender and the liquid is absorbed. Stir occasionally.
    7. Stir in the lemon juice, lemon rind and cheese. Season with black pepper and sprinkle with the parsley before serving.

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