Chicken and saffron risotto recipe

  • Serves 4
  • 20 mins to prepare and 55 mins to cook
  • 442 calories / serving
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Heat the butter and olive oil together in a large heavy-based saucepan over a medium heat. Sauté the shallots gently for 4-5 minutes then add the garlic and chicken and continue to cook for a further 2 minutes.

Add the rice and coat thoroughly in the butter and oil and cook for 3-4 minutes or until the grains start to turn translucent. Add the white wine and increase the heat to allow it to evaporate almost entirely. Add a ladle of the saffron-infused hot chicken stock to the risotto at a time, stirring frequently, until each ladle is absorbed into the rice.

Continue in this fashion until all the stock has been absorbed and the rice is soft yet still defined; usually 30-40 minutes. Cook the chicken thoroughly until no pink is showing. Stir in the crème fraîche towards the end and season to taste.

Ladle into serving bowls and garnish with the saffron strands. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 200g arborio rice
  • 25g butter
  • 25ml olive oil
  • 100ml dry white wine
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 2 skinless chicken breasts, diced
  • 1l chicken stock, kept hot on the stove
  • a couple of saffron strands, infused in the stock
  • 75ml crème fraiche
  • salt
  • pepper
  • Energy 1850kj 442kcal 22%
  • Fat 19g 27%
  • Saturates 10g 48%
  • Sugars 0g 0%
  • Salt 2.7g 45%

of the reference intake
Carbohydrate 40.5g Protein 22.5g Fibre 0.3g


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