Chicken & Tarragon Risotto

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    586
based on 1 ratings

The classic combination of chicken and tarragon in a creamy, comforting risotto. Mascarpone takes this oven-baked dish to the next level.

recipe updated Mar 2, 2020

Ingredients

  • Chicken breast icon
    Chicken breast
    500 g (about 4 ½)
  • Onion icon
    Onion
    1 (about 140 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Mangetout icon
    Mangetout
    100 g (about 100)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Butter icon
    Butter
    25 g (about 1 ¾ tbsp)
  • Risotto rice icon
    Risotto rice
    300 g (about 1 ½ cups)
  • White wine icon
    White wine
    150 ml (about 150 g)
  • Vegetable stock icon
    Vegetable stock
    400 ml (about 400 g)
  • Saffron threads icon
    Saffron threads
    1 tsp (about 1.75 g)
  • Mascarpone cheese icon
    Mascarpone cheese
    250 g (about 1 cups)
  • Tarragon icon
    Tarragon
    3 tbsp (about 13.5 g)
  • Fresh parsley icon
    Fresh parsley
    3 tbsp (about 11.7 g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Dutch oven
  • kCook icon Work surface

Step preview

  1. Pre-heat oven - 180°C
  2. Add chicken breast to a clean work surface
  3. Season with salt & pepper
  4. Melt butter a clean Dutch oven
  5. Transfer chicken to Dutch oven
  6. Fry gently until browned - 5 min, low heat
  7. Add onion to the Dutch oven
  8. Fry - 5 min
  9. Add garlic clove and risotto rice to the Dutch oven
  10. Cook while stirring occasionally - 1 min
  11. Add white wine to the Dutch oven
  12. Cook until liquid has evaporated
  13. Add vegetable stock and saffron threads to the Dutch oven
  14. Boil and cover
  15. Cook until tender - 10 min, 180°C
  16. Stir in mascarpone cheese to the Dutch oven
  17. Add tarragon, fresh parsley and mangetout to the Dutch oven
  18. Stir until completely melted and cover
  19. Cook - 5 min, 180°C
  20. Season to taste
  21. Serve
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