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Prawn and Chicken Risotto

by Marie Vonow (follow)
Chief editor: readyforpets.com Blogs:https://minamaries.blogspot.com.au https://simpleselfimprovement.blogspot.com.au/
Dinner (2195)      Lunch (1723)      Chicken (667)      Rice (241)      Prawns (77)      Risotto (42)     
This delicious risotto is a filling meal. If you prefer you can make it with just chicken or just prawns but I enjoy the combination. You can use leftover roast or rotisserie chicken.



Prawn and chicken risotto

Preparation Time: 10 minutes
Cooking time: 35 minutes
Makes 4 servings

Ingredients
1 cup chicken stock
1 cup white wine
3 cups water
1 tablespoon olive oil
1 small brown onion, chopped
1 celery stalk, trimmed and chopped
1 cup aborio rice, uncooked
½ cup sweet corn kernels
½ cup cooked brown rice
200 grams cooked peeled prawns
250 grams cooked chicken
2 medium tomatoes, chopped
3 tablespoons chopped Italian parsley or coriander as garnish

Method
• Put stock, wine and water in a medium saucepan and bring to the boil.
• Saute onion and celery in the oil over a medium heat.



Prawn and chicken risotto
Cook onion and celery

• Stir in the arborio rice



Prawn and chicken risotto
Add aborio rice

• Add about 3/4 cup of liquid and cook while stirring over a low heat.



Prawn and chicken risotto
Add 3/4 cup of liquid

• Cook until liquid is absorbed
• Continue adding liquid in 3/4 cup batches and stir, until all liquid has been absorbed.
• The rice should be tender by the time all the liquid has been added, about 20-25 minutes.
• Add the cooked brown rice and corn kernels, stirring to combine ingredients.



Add corn and brown rice
Add the cooked brown rice and corn kernels

• Stir in the cooked prawns and chopped chicken.



Add corn and brown rice
Add cooked prawns and chicken

• Cook, stirring, for 3 or 4 minutes.
• Add chopped tomato, stir and cook until heated through.



Cook and stir
Add chopped tomato

• Serve garnished with chopped parsley or coriander.

Categories
#Chicken
#Dinner
#Lunch
#Prawns
#Rice
#Risotto
I like this Recipe - 5
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