4 February, 2016
Apricot Chicken Risotto
Apricot Chicken Risotto
Serves: 4
Ingredients:
- 1 tablespoon oil
- 1 tablespoon minced garlic
- 1 onion, finely diced
- 600g diced chicken, breast or thigh fillets
- 1 packet of French onion soup mix
- 1 cup arborio rice
- 1 cup white wine
- 500ml apricot nectar
- Up to 1 cup chicken stock
Method:
- Heat the oil in a heavy based saucepan over a medium heat and sauté the onion and garlic for approximately 3 minutes until the onion has started to go translucent
- Add in the chicken and seal the chicken, stirring regularly for approximately 5 minutes
- Add in the French onion soup mix and the rice and stir for approximately 3 minutes until the soup become aromatic
- Pour in the wine and stir well simmering over a medium to low heat until the liquid is 3/4 absorbed
- Then add in half of the apricot nectar into the saucepan stirring regularly until the liquid is 3/4 absorbed then add in the rest of the apricot nectar and continue to stir regularly, this should take approximately 20 minutes
- If you need to add additional liquid as the rice is still not tender to the bite and all the apricot nectar has been used, add in the additional stock 1/4 cup at a time stirring regularly. Only add in more when all the previous liquid has been absorbed
- Top with some freshly chopped chives
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days
- This recipe is freezer friendly to be consumed within 3 months. When reheating you may need to rehydrate with some additional stock or water.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.