Chicken, Leek & Thyme Risotto

Chicken, Leek & Thyme Risotto

Chicken, Leek & Thyme Risotto

Chicken, Leek & Thyme Risotto

Chicken, Leek & Thyme Risotto

Course Main Course

Ingredients
  

  • 1 tsp butter
  • 2 tsp olive oil
  • 1 leek thinly sliced to make 1 cup
  • 1 garlic clove, finely chopped
  • 1 cooker cup Arborio rice
  • ¼ cup dry white wine
  • 400 g chicken thigh fillet, cut into piecesabout 3cm x 3cm
  • 3 cups chicken stock, room temperature
  • 1 tsp fresh lemon thyme leaves
  • Flaked salt & cracked pepper
  • ½ cup sliced snow peas
  • ¼ cup grated Parmesan
  • 2 tbsp chopped fresh flat-leaf parsley

Instructions
 

  • Put the butter and oil in the cooking pot of therice cooker. Select the Sauté function and pressStart/Stop. Once butter is melted and hot, about2 minutes, add the onion and garlic and a pincheach of the salt and pepper. Sauté until softened,about 2 minutes. Add the rice and sauté, whilestirring occasionally, until edges are justtranslucent, about 2 minutes. Pour in the wine andcook until almost completely evaporated then addthe chicken. Stir to coat. Add the stock and thyme.Close the lid of the cooker. Press Start/Stop thenselect the Risotto function. Press Start/Stop
  • When there are 15 minutes remaining, a tonewill sound. At this point, open the lid, stirmixture and determine if the risotto is done toyour liking. If the consistency is desirable, pressStart/Stop. If it is too dry or stiff, stir in additionalstock (best if it is room temperature or warm).Add snow peas and close the lid and allow it tocook for the remaining 15 minutes.
  • Once the audible tone has sounded, open thelid and add Parmesan and parsley. Season totaste with salt and pepper.
  • Serve immediately. If you desire a creamiertexture, stir in additional hot stock at the end ofcooking. If you wish to use the Keep Warmfunction, more stock will need to be addedbefore serving to ensure a creamy consistency.
Keyword Chicken, Leek & Thyme Risotto, cuisinart
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