Recipes
Chicken and Almond Risotto
Make this chicken and almond risotto to surprise someone you love!
Ingredients
- •500 g chicken breast, cubed
- •3 garlic cloves, crushed
- •2 tablespoons extra virgin olive oil
- •250 g risotto rice (I used Arborio rice)
- •1 liter homemade chicken and vegetable stock
- •1 cup dry white wine
- •150 g Gorgonzola
- •1/2 cup freshly grated Parmesan
- •100 g sliced almonds
- •2 tablespoons unsalted butter
Instructions
- 1
Place a pan over the heat and let it warm up a little.
- 2
Add the chicken and fry it. It will start to release some liquid, which is normal.
- 3
Let all the liquid evaporate; the chicken will begin to brown as it dries out.
- 4
Once all the liquid has evaporated, start adding the ingredients, beginning with the olive oil, followed by the garlic, then the remaining ingredients in order.
- 5
When you add the wine, let it cook for two minutes to allow the alcohol to evaporate.
- 6
Then begin adding the homemade chicken and vegetable stock.
- 7
Keep stirring and adding stock, cooking the risotto for a total of 17 minutes.
- 8
After 17 minutes, finish by adding the Gorgonzola, Parmesan, butter and, last of all, the sliced almonds. Turn off the heat at this point.
- 9
Plate the risotto and garnish as you like. I used freshly grated Parmesan and sliced almonds!