Chicken and Roast Vegetable Risotto with Saffron
Chicken and Roast Vegetable Risotto with Saffron
  • Serves 4
  • 10 minutes prep
  • 45 minutes cook

nutrition Information

Servings per recipe: 4
Serving size: 493g
  Avg.Qty./ 493g serving Avg. Qty./100g serving
Energy 1796kj
(429.67) cal
364kj
(87.15) cal
protein 24.17g 4.9g
fat total 6.1g 1.24g
- saturated 2.03g 0.41g
carbs total 66.22g 13.43g
- sugars 6.45g 1.31g
sodium 1262.5mg 256.09mg
fibre total 5.16g 1.05g
Chicken and roast vegetable risotto with saffron great meal not create with Sunday chicken roast leftovers. I made my Goji and Ginseng Chicken and Chicken stock recipe last week, divided the stock up and kept it in the freezer. This is the perfect moment to use this amazing stock. Pull together the stock with the leftover chicken and roast pumpkin and call on a a touch of a saffron edge and you have a easy and delicious meal with a rich and seriously deep flavour. Yes, and another favourite of mine. I love that I have so many favourites.
Ingredients
  • 3  tablespoon [ 20gm ] Cheese, parmesan, shaved
  • 2  cup [ 270gm ] Chicken, baked or roasted, not further specified
  • 2  clove [ 6gm ] Garlic, peeled, raw
  • 1  medium [ 105gm ] Onion, mature, brown skinned, peeled, raw
  • 14  teaspoon [ 0gm ] Pepper, black, cracked
  • 250  gram Pumpkin, peeled, baked
  • 112  cup [ 299gm ] Rice, medium-grain, brown, raw
  • 14  teaspoon [ 2gm ] Salt, Hymilayan, fine
  • 4  cup [ 1020gm ] Stock, chicken, liquid, good quality
Directions
10 minutes | Cook 45 minutes
  1. 1.
    Heat the chicken stock on the stove until hot. In a medium pot, fry the onion, that has been roughly diced, on a medium-high heat for a minute, then toss in the chopped garlic. Fry another minute or 2 until browning on the edges.
  2. 2.
    Throw the koshihikari rice (or another short grain rice) into the frying onions and a garlic and fry while stirring for another minute or two, or until the rice is translucent.
  3. 3.
    Add half a cup of Stock to the rice at a time, stirring in well. Add the next half cup of stock once the stock in the pot is mostly absorbed. Repeat this until all the rice is tender. All the stock should be used by now. Use less or more stock if needed so that the risotto has a thick porridge consistency. Stir in the saffron, salt and pepper.
  4. 4.
    Fold the chicken and roast vegetables and 1 Half the parmaganio cheese into the rice so that all the vegetables are heated through, about 3-5 minutes.
  5. 5.
    Serve on a plate sprinkled generously with the rest of the cheese.