Quick & Easy

Chicken and rocket risotto

Creamy, savoury chicken risotto with fresh, peppery rocket makes a great weekend lunch or mid-week dinner. You can add sliced mushrooms when you cook the onion if you like.
chicken and rocket risotto



1.In a large saucepan, bring stock to the boil on high. Reduce heat to low to keep warm.
2.Meanwhile, heat oil in a large saucepan on medium. Saute onion for 4-5 minutes until tender. Add rice and garlic and cook, stirring, for 1-2 minutes, until rice is well coated in oil.
3.Add 3½ cups of the hot stock and cover with a tight-fitting lid. Reduce heat to low and simmer for 12-15 minutes until all the liquid has been absorbed and rice is tender.
4.Remove from heat. Stir through parmesan and butter.
5.Stir in chicken, rocket and remaining stock. Season to taste. Cover and set aside for 2 minutes until rocket wilts, then serve.

This no-fuss method for making risotto saves time while still giving a good result. You could replace the onion with finely sliced leek.


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