Italian Rice with Chicken and Basil
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 ⅔ cups Chicken breasts (cut into wide strips)
- salt
- peppers
- 2 Tbsps flour
- 4 Tbsps olive oil
- 1 Tbsp butter
- 2 cloves garlic cloves (finely chopped)
- 1 onion (finely chopped)
- 2.333 cups Risotto
- ⅞ cup white wine
- 4 cups hot chicken stock
- 1 ½ Tbsps Pesto
- 1 Tbsp Pine nuts
- To garnish
- Arugula
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Juicer, 1 Peeler
Preparation steps
1.
Season the chicken strips with salt and pepper and coat in flour. Set aside.
2.
Heat half the oil and all the butter in a pan and gently cook the garlic and onion until translucent. Add the rice and stir to coat the rice.
3.
Add half the wine and stir over the heat until it has evaporated. Add the remaining wine and stir until it has evaporated again. Add 1 ladleful of stock and cook until it has been absorbed, stirring frequently. Continue in this way, adding a ladleful of stock until the last one has been absorbed and the rice is cooked (but still retains a little bite). If there is not enough stock continue adding hot water instead.
4.
When the rice is cooked stir in the pesto and pine nuts. Season to taste with salt and pepper. Keep warm.
5.
Heat the remaining oil in a frying pan and fry the chicken pieces until golden brown on both sides. Combine with the risotto and serve immediately garnished with rocket.
