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Lemon Chicken with Saffron Risotto

Lemon Chicken with Saffron Risotto
Lemon Chicken with Saffron Risotto
  • Difficulty
    Easy
  • Number of servings
    10
GLUTEN FREE
Ingredients
Maggi Classic Gluten Free Chicken Flavoured Booster 24
  • 4.6L water
  • 2 pinches saffron threads
  • 125g MAGGI Classic Chicken Flavoured Booster Gluten Free
  • 40mL olive oil
  • 1.25kg chicken breast fillet, cut into 3cm dice
  • 125g butter
  • 2 small onions, diced
  • 4 garlic cloves, crushed
  • 1kg Arborio rice
  • 1 lemon (zest and juice)
  • 125g butter (to finish)
  • 2 ½ cups Parmesan cheese, finely grated
  • 2 bunches chives, chopped
  • salt and pepper
Preparation
  • 1
    Combine water, saffron and MAGGI Chicken Booster; bring to the boil; reduce heat and simmer.
  • 2
    Heat olive oil and sauté chicken over medium heat for 10 minutes or until golden and cooked through. Remove from pan, cover and keep warm.
  • 3
    Melt butter in a heavy-based pan, add onion and garlic. Cook on a gentle heat without colour for 3-5 minutes.
  • 4
    Add the rice and cook for 1 minute. Add a ladle of stock and stir constantly until almost absorbed and dry. Repeat this process using all the stock until the rice is cooked al dente.
  • 5
    Add the chicken with the lemon juice and zest. Remove from the heat and add the butter and parmesan. Taste for seasoning, and correct if necessary. Stir through chives and serve.

Serving suggestion: Serve with lemon wedges.