Sadia chicken risotto
Creamy arborio rice with browned chicken, peas and Parmesan.
- Estimated time: 45 min
- Servings: 4
Ingredients
- 400 g Sadia chicken breast, cut into small cubes
- 15 ml olive oil
- 100 g chopped onion
- 2 chopped garlic cloves
- 300 g arborio rice
- 1.2 litres hot vegetable stock
- 100 g cooked peas
- 25 g butter
- 50 g grated Parmesan
- Salt and black pepper to taste
Preparation
- Heat the stock in a pan and keep it hot over low heat. Lightly season the chicken.
- In another pan, heat the oil and brown the chicken for 6–8 minutes, stirring, until its centre reaches at least 74 °C. Transfer to a clean plate.
- In the same pan, soften the onion for 3 minutes and the garlic for 30 seconds. Add the unwashed rice and stir for 1–2 minutes.
- Add a ladle of stock and stir. Continue adding stock gradually whenever the previous addition is almost absorbed, for about 18–22 minutes. The rice should be tender with a slight bite in the centre.
- During the final 3 minutes, add the chicken and peas. Adjust the stock so the risotto is creamy rather than dry.
- Turn off the heat and stir in the butter and Parmesan. Adjust salt and pepper, rest for 2 minutes and serve immediately.
Allergens
Milk. Packaged stock may contain celery, soy or other allergens.
Always check product labels and possible cross-contact with allergens.
Culinary adaptations inspired by Sadia products, not official brand recipes. Times are estimates.
