- 1 medium Onion
- 50g Butter
- 400g Arborio Rice
- 5 cups Chicken Stock, heated until simmering
- 2 cooked Chicken Breasts, chopped into bite-sized pieces (skinless and boneless)
- finely grated zest of ½ Lemon
- 1 Tbsp chopped Parsley
- ½ cup grated Parmesan
- salt and freshly ground black pepper
Finely chop the onion. Melt the butter in a large saucepan and cook the onion until it is tender.
Add the rice to the pan and stir until well coated with the butter.
Add a little of the hot stock (about ½ a cup) to the pan and stir until it has been absorbed. Continue to add the stock, a little at a time, stirring until the liquid is absorbed before adding any more. After approximately 20 minutes, all of the stock will be used and the rice will be just tender to the bite.
Stir through the chicken, lemon zest, parsley and grated parmesan. Continue to cook the risotto for a minute or two more until the chicken has heated through. Season to taste with salt and freshly ground black pepper. Serve in bowls and top with extra parmesan if desired.
Courtesy of Food Magazine. Recipe by Helen Jackson. Photography by Shaun Cato-Symonds.