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25 December 2012,22:20 by
J.Sujatha

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RISOTTO WITH CHICKEN, BROCCOLI, BUTTERNUT AND TOASTED ALMONDS

Serves :
4

Preparation Time :
45 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Melt half the butter in a large pan, then add onion, butternut squash, chicken and broccoli and cook until all the vegetables are softened, but make sure the onion is not browned.
  • Add rice and mix it with all the other ingredients, stir until it is really hot and crackling.
  • Add wine and stir for about 2 minutes until the alcohol has evaporated and the liquid has been absorbed.
  • Next, start to add the stock, begin with 3 ladlefuls. Stir and simmer until most of the stock has been absorbed.
  • Lower the heat, then continue to add the stock 2 ladlefuls at a time, stir constantly and make sure the rice absorbs the liquid slowly.
  • When the rice is tender but firm to the bite, take the pan off the heat and stir in the remaining butter and the almonds.
  • Season to taste and stir in the Parmigiano Reggiano. Cover and leave to rest for 5 minutes. Serve on a warmed platter with extra grated cheese offered separately.

INGREDIENTS

  • 50 grams unsalted butter
  • 1 onion, finely chopped
  • 100 grams butternut squash, cubed
  • 1 skinless chicken breast (portion), diced
  • 100 grams broccoli, (coarsely chopped)
  • 400 grams Arborio rice
  • 250 ml dry white wine
  • 2 litres chicken stock, kept simmering
  • A handful almonds,( toasted and thinly sliced)
  • 4 tablespoons freshly grated Parmigiano Reggiano, plus extra to serve
  • Freshly milled black pepper and Salt

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