Originally posted at: http://cheapfeasts.co.uk/2014/01/05/chicken-and-broccoli-risotto/
Risotto is definitely one of my favourite meals; it’s rich and creamy and always feels like a treat. This recipe uses chicken so it isn’t the cheapest of meals, but it it’s still pretty reasonable and hey, it’s student loan time!
Leftovers should be fine to reheat for around three days if kept in the fridge, as long as you make sure they are really hot, and don’t leave them on the side to cool for too long before putting them in the fridge.
Tip: I’ve used broccoli in this but if you don’t like or don’t have it then peas or baby carrots would work well too. You can also substitute the parmesan for similar hard cheeses such as pecorino or grana padano, which taste very similar and are just as good.
Serves: two people.
Cost per person: £0.73 (price based on Tesco Value ingredients).
Ingredients:
- 1 chicken breast/thigh
- 1 small onion
- 1 garlic clove
- 250g risotto rice
- 100g broccoli
- 1 chicken stock cube
- 20g butter
- 20g parmesan or similar, grated
- 1 tsp chilli powder
- Salt and pepper, to season
- Vegetable oil, for frying
Method
1) Chop the chicken into pieces and fry over a medium heat for around 3 minutes, until sealed.
2) Add the chopped onion, garlic and chilli powder and fry for another 5-10 minutes, until golden.
3) Add the rice and stir for 1-2 minutes.
4) Mix the stock cube with half a litre of boiling water and add to the rice about 100ml at a time, making sure all the liquid is absorbed before adding more.
5) Cook for around 25 minutes whilst adding the liquid, stirring constantly. You will need about another half a litre of water as well as the stock. When the rice is cooked it should be creamy and smooth in consistency.
6) Whilst the rice is cooking cut the broccoli into small florets and cook in a pan of boiling water for 1 minute, before draining.
7) Stir the broccoli, parmesan and butter into the rice, and season with salt and pepper.
8) Serve, with a little extra parmesan if you wish.
