Lemon Chicken and Saffron Risotto

  • 10 portions

Instructions

  1. Combine water, saffron and MAGGI CLASSIC Chicken Flavoured Gluten Free 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

QtyUnitIngredientPreparation
4.6LWater 
2pinchSaffron filament 
125grMAGGI CLASSIC Chicken Flavoured Gluten Free Booster 
40mLOlive oil 
1.25kgChicken breast filletDice into 3cm pieces
125grButter, salted 
2eaOnionDiced
2cloveGarlicCrushed
1kgArborio rice 
2grLemon zest 
60mLLemon juice, fresh 
125grButter, salted 
2.5cupParmesan cheese, grated 
2bunchChives, freshChopped

 

Nutritional Analysis

Nutritional analysis per serving 
Energy (Kj)443.9
Protein (g)5.5
Carbohydrate, total (g)11.5
Fats, total (g)4.1
Sugars, total (g)0.5
Fats, saturated (g)2.2
Sodium (mg)356