Chicken, Saffron Risotto (Low Fat) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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There is very little fat in this risotto because I have subbed stock for olive oil for sautéing. For health reasons DH cannot have oil or fat in his diet but this works really well without any. Ingredients:
1 1/4 cups arborio rice |
4 cups chicken stock |
300 g chicken breasts, all fat removed and lightly cooked |
1 leek, chopped finely (or onion) |
1/2 cup chicken stock, extra |
12 saffron strands |
1 lemon, zest of |
1 tablespoon lemon juice |
1 cup frozen peas |
Directions:
1. Sauté leek in pan with the extra stock, enough to cover bottom of pan. Cook until soft or even light brown, adding more stock if necessary.
2. Add saffron and rice and stir until moistened.
3. Bring chicken stock to the boil, then reduce heat to simmer.
4. Add 1 cup of stock to the rice and stir until stock has been taken up; continue adding stock, a cup at a time and stirring in until taken up by the rice.
5. Add peas, chicken* and lemon juice, zest and stir into risotto; cook 2 minutes more.
6. Serve with parmesan cheese on the side - optional.
7. *I partially cooked the chicken breast, cut into strips, in a little seasoned stock, then cut into reasonably large bite sized pieces and added to risotto.
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