Al dente risotto rice is layered with golden pan-fried chicken mince, Italian-style cheese, & white wine. Finished with a flourish of chopped parsley and a squeeze of lemon juice.
Creamy Chicken Risotto
Creamy Chicken Risotto
with crispy chicken mince & thyme
Hands on Time: 15 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Chicken
- Chicken Mince
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Lemon Juice
- NOMU Italian Rub
- Onion
- Onions
- Pickled Bell Peppers
- Risotto Rice
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
READY TO MAKE RISOTTO?
Boil the kettle. Dilute the rub with 400ml of boiling water. Place a pot for the risotto over a medium heat with a drizzle of oil. When hot, sweat the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and cook for 1-2 minutes until fragrant, shifting constantly. Stir through the rice for about 30 seconds. Pour in the wine and simmer until evaporated. Add a ladleful of diluted rub and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of diluted rub when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. Add more water if necessary. Season to taste.
MMMMINCE
Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Season to taste.
ADD THE RICHNESS
When the risotto is cooked, stir through ½ the caramelised mince, ¾ of the grated hard cheese, and a generous knob of butter (optional). Season with some lemon juice to taste and some seasoning.
AS SIMPLE AS THAT!
Dish up the creamy risotto and top with the remaining chicken mince and grated hard cheese. Sprinkle over the chopped peppers and chopped parsley. Finish with a drizzle of any remaining lemon juice. Buon appetito, Chef!
NOMU Italian Rub - 10ml
Onion - 1
Garlic Clove - 1
Risotto Rice - 100ml
White Wine - 50ml
Chicken Mince - 150g
Grated Italian-style Hard Cheese - 20ml
Lemon Juice - 10ml
Pickled Bell Peppers - 25g
Fresh Parsley - 4g
READY TO MAKE RISOTTO?
Boil the kettle. Dilute the rub with 800ml of boiling water. Place a pot for the risotto over a medium heat with a drizzle of oil. When hot, sweat the diced onion for 5-6 minutes until soft and translucent. Add the grated garlic and cook for 1-2 minutes until fragrant, shifting constantly. Stir through the rice for about a minute. Pour in the wine and simmer until evaporated. Add a ladleful of diluted rub and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of diluted rub when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente. Add more water if necessary. Season to taste.
MMMMINCE
Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Season to taste.
ADD THE RICHNESS
When the risotto is cooked, stir through ½ the caramelised mince, ¾ of the grated hard cheese, and a generous knob of butter (optional). Season with some lemon juice to taste and some seasoning.
AS SIMPLE AS THAT!
Dish up the creamy risotto and top with the remaining chicken mince and grated hard cheese. Sprinkle over the chopped peppers and chopped parsley. Finish with a drizzle of any remaining lemon juice. Buon appetito, Chef!
NOMU Italian Rub - 20ml
Onion - 1
Garlic Clove - 1
Risotto Rice - 200ml
White Wine - 100ml
Chicken Mince - 300g
Grated Italian-style Hard Cheese - 40ml
Lemon Juice - 20ml
Pickled Bell Peppers - 50g
Fresh Parsley - 8g
READY TO MAKE RISOTTO?
Boil the kettle. Dilute the rub with 1,2L of boiling water. Place a large pot for the risotto over a medium heat with a drizzle of oil. When hot, sweat the diced onion for 6-8 minutes until soft and translucent. Add the grated garlic and cook for 1-2 minutes until fragrant, shifting constantly. Stir through the rice for about a minute. Pour in the wine and simmer until evaporated. Add a ladleful of diluted rub and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of diluted rub when the previous one has been fully absorbed. Repeat this process for 30-35 minutes until the rice is cooked al dente. Add more water if necessary. Season to taste.
MMMMINCE
Place a large nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. Season to taste.
ADD THE RICHNESS
When the risotto is cooked, stir through ½ the caramelised mince, ¾ of the grated hard cheese, and a generous knob of butter (optional). Season with some lemon juice to taste and some seasoning.
AS SIMPLE AS THAT!
Dish up the creamy risotto and top with the remaining chicken mince and grated hard cheese. Sprinkle over the chopped peppers and chopped parsley. Finish with a drizzle of any remaining lemon juice. Buon appetito, Chef!
NOMU Italian Rub - 30ml
Onions - 2
Garlic Cloves - 2
Risotto Rice - 300ml
White Wine - 150ml
Chicken Mince - 450g
Grated Italian-style Hard Cheese - 60ml
Lemon Juice - 30ml
Pickled Bell Peppers - 75g
Fresh Parsley - 12g
READY TO MAKE RISOTTO?
Boil the kettle. Dilute the rub with 1,5L of boiling water. Place a large pot for the risotto over a medium heat with a drizzle of oil. When hot, sweat the diced onion for 6-8 minutes until soft and translucent. Add the grated garlic and cook for 1-2 minutes until fragrant, shifting constantly. Stir through the rice for about a minute. Pour in the wine and simmer until evaporated. Add a ladleful of diluted rub and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of diluted rub when the previous one has been fully absorbed. Repeat this process for 30-35 minutes until the rice is cooked al dente. Add more water if necessary. Season to taste.
MMMMINCE
Place a large nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. Season to taste.
ADD THE RICHNESS
When the risotto is cooked, stir through ½ the caramelised mince, ¾ of the grated hard cheese, and a generous knob of butter (optional). Season with some lemon juice to taste and some seasoning.
AS SIMPLE AS THAT!
Dish up the creamy risotto and top with the remaining chicken mince and grated hard cheese. Sprinkle over the chopped peppers and chopped parsley. Finish with a drizzle of any remaining lemon juice. Buon appetito, Chef!
NOMU Italian Rub - 40ml
Onions - 2
Garlic Cloves - 2
Risotto Rice - 400ml
White Wine - 200ml
Chicken Mince - 600g
Grated Italian-style Hard Cheese - 80ml
Lemon Juice - 40ml
Pickled Bell Peppers - 100g
Fresh Parsley - 15g
Woolies Products in this dish
