This Risotto primavera with lemon and herb chicken recipe makes for a warm and creamy meal. Serve with fresh lemon and parsley and enjoy!
Serves44
Cook time35 mins35 minutes
Prep time15 mins15 minutes
Ingredients
5 cups (1.25L) chicken stock
1 bunch asparagus, cut into 3cm lengths
40g butter
1 tbs olive oil
1 leek, washed, thinly sliced
2 garlic cloves, crushed
1 1/2 cups (330g) arborio rice
1/2 cup (125ml) white wine
1 1/2 cups (180g) frozen peas
1/2 cup (40g) grated parmesan
450g Coles Grill Lemon & Herb Chicken Thigh Fillets
Flat-leaf parsley leaves, to serve
Lemon wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Bring stock to the boil in a saucepan over medium heat. Add asparagus and cook for 3 mins or until asparagus is just tender. Use a slotted spoon to transfer to a bowl. Cover to keep warm.
Step 2
Heat butter and oil in a heavy-based saucepan over medium heat. Add the leek and garlic and cook, stirring, for 2 mins or until leek softens. Add the rice and cook, stirring, for 1-2 mins or until grains appear glassy. Add wine and cook, stirring, until almost absorbed. Add 1/2 cup (125ml) of stock and stir constantly with a wooden spoon until the liquid is completely absorbed. Continue adding the stock, 1 ladleful at a time, stirring constantly, and allowing the liquid to be absorbed before adding more. Cook for 25 mins or until rice is tender yet firm to the bite and risotto is creamy. Add asparagus to the risotto with peas and parmesan. Cook for a further 2 mins or until peas are cooked.
Step 3
Meanwhile, heat a barbecue grill or chargrill on medium. Cook chicken, turning occasionally, for 10-15 mins or until cooked through. Thickly slice.
Step 4
Divide risotto among serving plates. Top with chicken and parsley. Serve with lemon wedges.
450g Coles Grill Lemon & Herb Chicken Thigh Fillets
Flat-leaf parsley leaves, to serve
Lemon wedges, to serve
Description
This Risotto primavera with lemon and herb chicken recipe makes for a warm and creamy meal. Serve with fresh lemon and parsley and enjoy!
Method
Step 1
Bring stock to the boil in a saucepan over medium heat. Add asparagus and cook for 3 mins or until asparagus is just tender. Use a slotted spoon to transfer to a bowl. Cover to keep warm.
Step 2
Heat butter and oil in a heavy-based saucepan over medium heat. Add the leek and garlic and cook, stirring, for 2 mins or until leek softens. Add the rice and cook, stirring, for 1-2 mins or until grains appear glassy. Add wine and cook, stirring, until almost absorbed. Add 1/2 cup (125ml) of stock and stir constantly with a wooden spoon until the liquid is completely absorbed. Continue adding the stock, 1 ladleful at a time, stirring constantly, and allowing the liquid to be absorbed before adding more. Cook for 25 mins or until rice is tender yet firm to the bite and risotto is creamy. Add asparagus to the risotto with peas and parmesan. Cook for a further 2 mins or until peas are cooked.
Step 3
Meanwhile, heat a barbecue grill or chargrill on medium. Cook chicken, turning occasionally, for 10-15 mins or until cooked through. Thickly slice.
Step 4
Divide risotto among serving plates. Top with chicken and parsley. Serve with lemon wedges.
