Chicken and Carrot Risotto
Chicken and Carrot Risotto
Risotto is a wonderful one pot meal to make and a you'll be surprised how far one cup of Arborio rice can take you in terms of the number of servings. To make risotto, you do need to use this type of rice because it's a short grain rice with a high starch content. What makes the dish so creamy is when the rice releases it's starch through the cooking process which includes constant stirring! A properly cooked risotto will be very creamy, even when no cheese or cream has been added. It's also wonderfully versatile, allowing you to add in meat, veggies, or whatever type of stock you desire. (Fish, Chicken, Beef, Vegetable.).
Servings: 4 people
- 1 Cup of Arborio Rice
- 1 x 1 Litre carton of chicken stock
- 1/2 yellow onion chopped
- 1 large carrot finely shredded (a ribbon grater is great for the consistency you need)
- 1/2 tsp dried oregano
- 1/2 tsp ground thyme
- 1/4 tsp granulated garlic
- 1 1/2 cups grated Parmesan cheese
- Salt and pepper to your liking
- 2 chicken breasts
- Olive Oil for the chicken, and for the bottom of the risotto pot
- Put olive oil, salt and pepper on your chicken and place on a baking sheet in the oven at 350 F until it's fully cooked to an internal temperature of 165. Tear up the cooked chicken and set aside. This can all be happening while your work on the risotto or it can be leftover chicken from the night before.
- In a heavy bottom pot, add enough olive oil to cover the bottom of the pot completely.
- Add your chopped onion and saute for 2 minutes.
- Add the Arborio rice and saute in the oil, adding more oil if the pot seems dry and stir the rice in the oil until the rice almost looks translucent.
- Add your carrots into the mix and some salt and pepper. Be sure to consider whether your stock is salted our unsalted as this will dramatically change the amount of salt that is needed. In the case of salted stock, you might want to wait until the end when they whole dish has reduced to add your salt.
- Slowly begin add your chicken stock about one cup at a time and stir the rice pretty constantly until most of the liquid is gone. Repeat until your stock carton is empty. Some people might opt to keep their stock warm in a pot or pour right from the carton. If you are pouring from the carton, ensure it is room temperature and not straight from the fridge so that you can keep up the temperature of the pot.
- Add your dried herbs and granulated garlic about half way through the cooking process to allow the flavours time to come out.
- When the stock is all gone, your rice should be slightly al dente (which means a little firm). At this point throw in your Parmesan cheese and stir. Put your shredded chicken on top to warm it through.Turn the heat off and place the lid on the pot and let stand for 7-10 minutes without lifting the lid.
- Taste and add salt and pepper as needed.
Serve in a bowls garnished with fresh parsley, more Parmesan, and a drizzle of good olive oil. The risotto will have a beautiful orange hue and the taste of carrot throughout.