Prawn and Chicken Risotto

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.


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.


• Stir in the arborio rice


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


• 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.


• Stir in the cooked prawns and chopped chicken.


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


• Serve garnished with chopped parsley or coriander.

Categories
#chicken
#dinner
#lunch
#prawns
#rice
#risotto



%recipeyum