Leek, Chicken & Beetroot Risotto
Leek, Chicken & Beetroot Risotto
Recipe Image

Leek, Chicken & Beetroot Risotto

5 minutes Prep
45 minutes
Risotto is always a great stand-by meal for busy families. This dish comprises of mostly staple pantry and refrigerator ingredients with a few fresh vegetables and some left-over chicken to help along the way. This version is a wonderful pink colour thanks to Golden Circle's beetroot, and is loaded with lots of simple but delicious flavours.
Lets Make It
1

Method

  1. Pour stock into a small saucepan and bring to the boil slowly. In a large saucepan heat 1 tablespoon butter and oil together and add onion and leek. Sauté for 3-4 minutes stirring until soft. Add the rice and cook for 3-4 minutes still stirring until the rice grains are too hot to touch.
  2. Add wine and cook for 1 minute. Slowly add 1 cup of hot stock and stir constantly until most of the liquid has been absorbed. Repeat the process, adding more stock after the liquid has been absorbed. Continue until almost all the stock has been used then add the chicken.
  3. Add peas, GOLDEN CIRCLE beetroot and parmesan cheese. Season to taste with pepper and salt and finish risotto with a tablespoon of butter. Serve immediately mounded in a bowl plate and sprinkle with shaved parmesan.
Kitchen Tips
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
4 Servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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