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Chicken Risotto

Isabella's picture
This chicken rissoto is a filling and savory rissoto prepared with cooked chicken and liver. I cooked this chicken rissoto with lonng grained rice instead of arborio rice but you can use arborio rice too. One of our favorite italian recipes, this chciken rissoto also has green peppers and tomatoes in it along with mushrooms.
  Oil 5 Tablespoon
  Green pepper 1⁄2 , chopped into small pieces
  Onion 1 Large, finely chopped
  Mushrooms 4 Ounce
  Chicken liver 1
  Cooked chicken 12 Ounce, diced
  Salt To Taste
  Freshly ground black pepper To Taste
  Long grain rice 4 Ounce
  Hot chicken stock 5 Fluid Ounce
  Tomatoes 2 , quartered

Heat the oven to 350 °F (Gas Mark 4, 180°C).
Heat 4 tablespoons of oil in a frying pan and fry the green pepper, onion, mushroom stalks and chicken liver.
Add the diced chicken and season with salt and pepper.
Then add the rice and stir with a wooden spoon so that it absorbs all the juices.
Transfer the mixture to a casserole and pour on the hot stock.
Stir once, cover closely and bake in the oven for 40-45 minutes.
Meanwhile, saute the mushroom caps and tomatoes in the remaining oil.
When the risotto is ready, serve it garnished with the mushrooms, tomatoes and a sprinkling of parsley.

Recipe Summary

Main Dish
Rice, Chicken

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Chicken Risotto Recipe