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Chicken and tarragon risotto

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Chicken and tarragon risotto
Chicken and tarragon risotto
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe Nothing beats the taste of a creamy, well-made risotto and this chicken and tarragon infused risotto recipe is exactly that. This recipe is a great alternative dinner or impressive dish if you've got friends over.

Ingredients

  • 50g butter
  • 1 onion, peeled and cut into thin wedges
  • 200g risotto rice
  • 1 clove garlic, peeled and crushed
  • 4tbsps white wine
  • Approximately 1 litre chicken stock, hot
  • 150g cooked chicken, shredded
  • 100g frozen peas
  • 1tbsp freshly chopped tarragon, plus extra for garnish
  • Salt and ground black pepper
  • Parmesan cheese, to serve

Any green vegetables, such as fresh asparagus or chopped green beans, can be used instead of peas.

Method

  1. Melt half the butter in a frying pan, add the onion and cook for a few minutes until itís softened but not coloured.
  2. Add the rice and garlic to the pan and cook for a couple of minutes to coat the rice in the butter.
  3. Pour the wine into the pan and simmer until the wine has almost evaporated, stirring regularly. Gradually add the stock, a ladle at a time, until the rice is almost cooked. Add the chicken and peas to the pan and heat them through.
  4. Stir in the tarragon and seasoning just before serving, spoon on to plates, grate some Parmesan over the top and scatter over torn tarragon leaves.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 815(kcal)
  • Fat 23.0g
  • Saturates 14.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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