Chicken Risotto with Spring Vegetables

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recipe by Kenwood None

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    664

Chicken Risotto with Spring Vegetables

recipe updated Sep 7, 2018

Ingredients

  • Olive oil icon
    Olive oil
    2 tbsp
  • Risotto rice icon
    Risotto rice
    300g
  • Onion icon
    Onion
    75g
  • Leek icon
    Leek
    50g
  • Chicken breast icon
    Chicken breast
    500g
  • Garlic clove icon
    Garlic clove
    x 2
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • White wine icon
    White wine
    100ml
  • Chicken stock icon
    Chicken stock
    600ml
  • Asparagus icon
    Asparagus
    150g
  • Frozen peas icon
    Frozen peas
    125g
  • Parmesan cheese icon
    Parmesan cheese
    50g
  • Fresh chives icon
    Fresh chives
    about 10 sprigs

Tools

  • kCook icon kCook Multi
  • kCook icon Small bowl
  • kCook icon kCook bowl

Step preview

  1. Prep and set aside onion: trimmed, peeled & quartered
  2. Prep and set aside leek: trimmed, peeled & rinsed
  3. Prep and set aside chicken breast: skinned & cubed - 2 cm
  4. Prep and set aside asparagus: trimmed & coarsely chopped
  5. Prep and set aside parmesan cheese
  6. Fit thick slicing disc (5) to direct prep attachment
  7. Fit direct prep attachment to kCook Multi
  8. Fit stir tool to kCook bowl
  9. Add olive oil to the kCook bowl
  10. Fit kCook bowl to kCook Multi
  11. Attach lid to kCook bowl
  12. Heat with filler cap removed
  13. Add risotto rice
  14. Cook for 4min with filler cap removed
  15. Turn direct prep attachment to position 1
  16. Slice prepared onion with direct prep attachment
  17. Slice prepared leek with direct prep attachment
  18. Turn direct prep attachment to position 2
  19. Add prepared chicken breast
  20. Add peeled, crushed garlic clove
  21. Add salt & pepper to taste
  22. Add white wine
  23. Cook for 2min with filler cap removed
  24. Cook for 3min with filler cap removed
  25. Add hot chicken stock
  26. Cook for 4min with filler cap removed
  27. Add prepared asparagus
  28. Add defrosted frozen peas
  29. Cook for 5min with filler cap removed
  30. Get a clean small bowl
  31. Grate prepared parmesan cheese
  32. Transfer cheese mixture to rice
  33. Season to taste
  34. Serve
  35. Garnish with finely chopped fresh chives
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