Dinner ideas

Chicken risotto with lemon and shallots

1H 10M



1.Cut the chicken in half (or ask your butcher to do this for you), rinse under cold water and remove the fat. In a large saucepan, combine the chicken, onions, celery, carrots, bay leaves, peppercorns and 3 litres of water. Bring to the boil; reduce the heat and simmer, uncovered, 45 minutes. Remove the chicken from the pan.
2.Strain stock into a medium saucepan (you will need 1.5 litres of stock). Keep hot over a low heat while preparing the risotto.
3.When cool enough to handle, remove the chicken flesh from the bones; discard bones. Cover the chicken with foil to keep warm.
4.In the same large saucepan, heat butter and cook the extra onion over a medium heat until soft. Add the garlic; cook, stirring 1 minute. Add rice and stir to coat in the onion mixture.
5.Add 1 cup of simmering stock; cook, stirring, over medium heat, until stock is absorbed. Continue adding stock mixture in 1 cup batches, stirring until absorbed between additions. The total cooking time should be about 25 minutes or until the rice is almost tender.
6.Stir through the parmesan and shredded chicken. Cover and stand 5 minutes. Serve risotto sprinkled with green onions, grated lemon and extra parmesan cheese, if desired.

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