Chicken Risotto
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 1 h |
servings
| Category: | Bread and cereals |
| Subcategory: | Rice |
| Source: | Metro |
Recipe ingredients
- 1 lb (450 g) diced fresh chicken
- 3 shallots sliced thin
- 1 cup (250 mL) diced uncooked pumpkin flesh
- 2 cups (500 mL) long grain rice
- 1 cup (250 mL) white wine
- 4 1/2 cups (1 125 mL) reconstituted chicken broth
- 1/2 Tbsp. (2 mL) curry powder
- Salt and pepper to taste
Preparation
In a saucepan, brown the chicken using butter and oil until it is well cooked. Remove from the saucepan and keep warm.
In the same saucepan, brown the shallots and the pumpkin flesh (approximately 3 to 5 minutes).
Add the rice and continue cooking, stirring continuously until the rice grains become translucent.
Add the wine and continue cooking, stirring continuously, for 5 minutes.
Add the broth and the seasonings, and bring to a boil.
Lower the heat, cover and simmer 20 minutes or until the rice is tender and that all the liquid has been absorbed.
Place the chicken on the rice and serve.
Suggestion
Use fish fumet instead of chicken broth, and substitute the chicken for shrimps, langostino, or any other shellfish.Serve with a pumpkin étouffée with fennel, and sprinkle with grated Parmesan cheese.
Occasion: Halloween
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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