Fancy making a risotto? Try making this tasty chicken risotto with tarragon – it’s delicious. Tender chicken breast packs this dish full of flavour. 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. This recipe serves 2 people but portions can be double or tripled to cater for more people. It will take only 40 mins to whip up this dish making it a speedy option when it comes to dinner time. The tarragon in this recipe works wonders with the tender chicken pieces and soft creamy rice – it really brings out the flavour in them. Store leftovers in the fridge in an airtight container for up to 2 days and make sure you re-serve piping hot.
- 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
Melt half the butter in a frying pan, add the onion and cook for a few minutes until it’s softened but not coloured.
Add the rice and garlic to the pan and cook for a couple of minutes to coat the rice in the butter.
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.
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.
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Any green vegetables, such as fresh asparagus or chopped green beans, can be used instead of peas.