Smoked chicken and basil microwave risotto

Cooking Meat Smoked chicken and basil microwave risotto

Cut down all the stirring of classic risotto with our cheats method.

Lables: Egg free Fish free Shellfish free
  1. Combine the leek, garlic and oil in a microwave-safe bowl. Cook in microwave on high for 1 1/2 minutes. Stir in the rice and wine. Cook on high for 30 seconds.
  2. Stir in the water and stock. Cook in microwave on high for 10 minutes. Stir until the stock dissolves, then stir in the chicken. Cook in microwave on high for 8 minutes.
  3. Stir in the peas, basil and three-quarters of parmesan. Cover. Set aside for 3 minutes or until peas are tender. Season. Divide among bowls. Top with the remaining parmesan.

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1 leek, trimmed, thinly sliced
2 garlic cloves, finely chopped
1 tbsp olive oil
295g arborio rice
80ml white wine
875ml water
2 x 28g Massel salt reduced chicken style liquid stock
280g smoked chicken breast, thinly sliced
80g frozen peas
1/2 cup fresh basil leaves, torn
70g finely grated parmesan

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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