Lemon Chicken and Saffron Risotto

  • 10 portions

Instructions

  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 the 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.
  6. Serving suggestion: Serve with lemon wedges.

Recipe Details

Qty

Unit

Ingredient

Preparation

4.6

L

Water

 

2

pinch

Saffron filament

 

125

gr

MAGGI Chicken Flavoured Booster Gluten Free 

 

40

mL

Olive oil

 

1.25

kg

Chicken breast fillet

cut into 3cm dice

125

gr

Butter, salted

 

2

ea

Onion

diced

2

clove

Garlic

crushed

1

kg

Arborio rice

 

2

gr

Lemon zest

 

60

mL

Lemon juice, fresh

 

125

gr

Butter, salted

 

2.5

cup

Parmesan cheese, grated

 

2

bunch

Chives, fresh

chopped