Creamy Parmesan Chicken Risotto

20 mins
Serves 2
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Directions

  1. 1Season chicken breasts with aromat, Cajun and chicken seasoning.
  2. 2Season chicken breasts with aromat, Cajun and chicken seasoning.
  3. 3Season chicken breasts with aromat, Cajun and chicken seasoning.
  4. 4Cook chicken in a frying pan for 2 minutes on each side until golden brown.
  5. 5Cook chicken in a frying pan for 2 minutes on each side until golden brown.
  6. 6Cook chicken in a frying pan for 2 minutes on each side until golden brown.
  7. 7Finish cooking chicken in the air fryer or oven.
  8. 8Finish cooking chicken in the air fryer or oven.
  9. 9Finish cooking chicken in the air fryer or oven.
  10. 10Fry diced shallot in the same pan until soft over a medium/low heat.
  11. 11Fry diced shallot in the same pan until soft over a medium/low heat.
  12. 12Fry diced shallot in the same pan until soft over a medium/low heat.
  13. 13Add crushed garlic and fry for 2-3 minutes.
  14. 14Add crushed garlic and fry for 2-3 minutes.
  15. 15Add crushed garlic and fry for 2-3 minutes.
  16. 16Add risotto rice and fry gently.
  17. 17Add risotto rice and fry gently.
  18. 18Add risotto rice and fry gently.
  19. 19Slowly add chicken stock, allowing each addition to absorb before adding more.
  20. 20Slowly add chicken stock, allowing each addition to absorb before adding more.
  21. 21Slowly add chicken stock, allowing each addition to absorb before adding more.
  22. 22Stir in sundried tomatoes once the risotto is nearly cooked.
  23. 23Stir in sundried tomatoes once the risotto is nearly cooked.
  24. 24Stir in sundried tomatoes once the risotto is nearly cooked.
  25. 25Add cream and parmesan, then stir.
  26. 26Add cream and parmesan, then stir.
  27. 27Add cream and parmesan, then stir.
  28. 28Season with salt and pepper to taste.
  29. 29Season with salt and pepper to taste.
  30. 30Season with salt and pepper to taste.
  31. 31Serve risotto topped with the cooked chicken and a side of broccoli.
  32. 32Serve risotto topped with the cooked chicken and a side of broccoli.
  33. 33Serve risotto topped with the cooked chicken and a side of broccoli.
  34. 34Garnish with a sprinkle of parsley.
  35. 35Garnish with a sprinkle of parsley.
  36. 36Garnish with a sprinkle of parsley.

Ingredients

  • 150 g dried risotto rice
  • 150 g dried risotto rice
  • 150 g dried risotto rice
  • 1 diced shallot
  • 1 diced shallot
  • 1 diced shallot
  • 3 crushed garlic cloves
  • 3 crushed garlic cloves
  • 3 crushed garlic cloves
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 70 ml reduced fat cream
  • 70 ml reduced fat cream
  • 70 ml reduced fat cream
  • 15 g parmesan
  • 15 g parmesan
  • 15 g parmesan
  • 40 g sundried tomatoes
  • 40 g sundried tomatoes
  • 40 g sundried tomatoes
  • 700 ml chicken stock
  • 700 ml chicken stock
  • 700 ml chicken stock
  • 1 tsp aromat
  • 1 tsp aromat
  • 1 tsp aromat
  • 1 tsp Cajun
  • 1 tsp Cajun
  • 1 tsp Cajun
  • 1 tsp chicken seasoning
  • 1 tsp chicken seasoning
  • 1 tsp chicken seasoning
  • 2 chicken breasts
  • 2 chicken breasts
  • 2 chicken breasts
  • 1 portion broccoli
  • 1 portion broccoli
  • 1 portion broccoli
  • 1 sprinkle parsley
  • 1 sprinkle parsley
  • 1 sprinkle parsley

Equipment

frying panair fryer or ovenwooden spoon