Give your chicken some zing with this tasty dish that's full of flavour and easy to prepare.
Method
- In a large pan heat one tablespoon of olive oil. Add the onion and fry for 5-8 minutes until it's soft and lightly coloured. Add the paprika and garlic and fry for 30 seconds. Stir in the rice and cook for 1 minute.
- Add the tomatoes, wine, 50ml of stock and season with pepper. Bring to the boil, then lower the heat so it's simmering. As the rice starts to soak up the stock, gradually add more stock, a ladle at a time, allowing each ladle to be soaked up before adding the next. While doing this, stir frequently until the rice is cooked.
- Once cooked, add the chicken and heat thoroughly. Pile risotto onto dinner plates and garnish with basil leaves. Finish off with a drizzle of olive oil.
Serves: 4
Time: 50 min
Allergy advice
Some wines contain sulphur dioxide. Stock cubes may contain gluten. Always read the label.
Reproduced with the kind permission of the Food Standards Agency.