- 1 tablespoon of vegetable oil
- 700g or thereabouts of skinless and boneless chicken breast, chopped into 1 inch chunks
- 1 celery stick, chopped
- 1 carrot chipped
- 1 red pepper chopped
- Creamy chicken soup (buy it and save time!)
- Creamy mushroom soup (again – cheat by using a can!)
- 1 tablespoon of freshly grated cheese – preferably parmesan.
- A little chicken stock made from a stock cube and boiling water
- 1 cup of uncooked long grain white rice
- Heat the oil in a heavyish frying pan over a medium high head.
- Now, add the skinless, boneless, chicken breast and cook until browned. You’ll need to be stirring frequently at this point.
- Add the celery, onions and chopped carrot, along with red pepper. Stir for 5 minutes.
- Add the chicken and mushroom soups, and stir gently until warm.
- Add the freshly grated parmesan cheese.
- Add the chicken stock and bring to the boil.
- Stir in the rice and reduce to a low heat.
- Cover and cook for about 23-30 minutes (or until the chicken is cooked through and the rice is a creamy texture).
Our Top Tips
- Serve with a crisp white wine and a rocket and watercress salad. Simple, creamy and delicious!
- Traditional risotto has a characteristically creamy and silky taste and texture. However, it takes time and a lot of patience. This simple creamy chicken risotto is for those who have other stuff to do. So, instead of using the traditional arborio rice, I have substituted the recipe with long grain rice. The trick is to add creamy soups to give the dish a silky taste. The parmesan cheese helps, too.
- The red, orange and green vegetables add a colourful touch to the recipe, as risotto or its lookalike can be deliciously oozy, but look a bit….well, white.
Image and recipe credit to: https://www.campbells.com/kitchen/recipes/simple-creamy-chicken-risotto/