Chicken And Basil Risotto


Chicken Risotto is the perfect meal for either summer or winter, easy to eat - so ideal for children, the elderly and full of tasty goodness.

1 chicken breast fillet, chopped

1 onion, chopped

60g butter

1 1/2 cups brown rice and wild rice (blended)

1/2 cup dry white wine

3 cups chicken stock

15g butter, extra

2 tablespoons chopped fresh basil

2 tablespoons grated parmesan cheese

pepper to taste


Saute chicken and onion in half the butter until onion is soft and chicken is cooked.

Remove with a slotted spoon.

Add remaining butter to pan and heat until melted. Add rice and stir until grains are coated with butter.

Add wine and cook, stirring constantly, until absorbed. Stir in stock and boil rapidly until the rice is cooked and all the liquid has been absorbed into the rice.

Rice should be plump and tender.

Return chicken and onion to pan with extra butter, basil, parmesan and pepper.

Toss through with a fork.

Serve hot.

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