Recipe

Chick ‘n’ Cheese Risotto

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Chick ‘n’ Cheese Risotto

Hearty, creamy risotto with shredded chicken, topped with golden courgettes, chives & hard cheese.




Ingredients to serve 2

  • 1 tsp x chicken stock fonds
  • 300g x chicken fillets
  • 2 x courgettes – trim ends & dice (½ cm)
  • ½ x onion – peel & chop finely
  • 1 clove x garlic – peel, grate finely & chop
  • ½ cup x risotto rice
  • 2 tbsp x sour cream
  • 30g x hard cheese – grate finely
  • 3g x fresh chives – chop finely
  • ½ x lemon – cut into wedges
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Ingredients to serve 4

  • 2 tsp x chicken stock fonds
  • 600g x chicken fillets
  • 4 x courgettes – trim ends & dice (½ cm)
  • 1 x onion – peel & chop finely
  • 2 cloves x garlic – peel, grate finely & chop
  • 1 cup x risotto rice
  • 4 tbsp x sour cream
  • 60g x hard cheese – grate finely
  • 5g x fresh chives – chop finely
  • 1 x lemon – cut into wedges
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Chicken stock: Add the stock fonds to boiling water (1 liter for 4; 500ml for 2) and stir to dissolve. Set aside.

Step 3

Chicken: Place a pan on medium-high heat with a knob of butter. Season the chicken with salt and pepper. When the butter has melted, add the chicken to the pan and cook for 5 minutes, until lightly golden and cooked through. Remove, shred with two forks and set aside.

Step 4

Courgettes: Using the same pan on medium-high heat, add the courgettes with a little salt and sauté for 3-4 minutes until golden.

Step 5

Risotto: Place a pan on medium heat with a knob of butter. When melted, add the onion with a pinch of salt and cook for 5 minutes until softened. Add the garlic and risotto rice and cook for 2 minutes until the rice becomes translucent. Then turn the heat up to high, add ¼ of the stock and cook, stirring every so often until the stock is absorbed. Repeat with the remaining stock (a little at a time) until all the liquid is absorbed (15 minutes). Add the sour cream and cook for another 2 minutes, stirring continuously until the rice is cooked, but still has a slight bite. Add the shredded chicken and HALF the courgettes and mix through.

Step 6

Serve the chicken risotto topped with the REST of the courgettes, chives and hard cheese. Serve with a lemon wedge on the side and add a squeeze of lemon juice to taste.