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Chicken, caraway and beetroot risotto

Name: Chicken, caraway and beetroot risotto
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 25g butter; 5 free-range mini chicken fillets, halved lengthways; 2 tsp caraway seeds, lightly toasted; 1 onion, finely chopped; 200g risotto rice (we like Gallo); Splash of dry white wine; 700ml good-quality chicken stock, hot; 2 medium ready-cooked beetroot (about 180g), coarsely grated; 25g parmesan, finely grated

Published: 1 Nov 16
Updated: 8 Oct 24

Risotto is a guaranteed midweek favourite. This one combines earth beetroot with chicken for a hearty, healthy meal.

Easy
October 2012

Test kitchen approved

Serves 2
Hands-on time 40 min

Risotto is a guaranteed midweek favourite. This one combines earth beetroot with chicken for a hearty, healthy meal.

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Ingredients

25g butter
5 free-range mini chicken fillets, halved lengthways
2 tsp caraway seeds, lightly toasted
1 onion, finely chopped
200g risotto rice (we like Gallo)
Splash of dry white wine
700ml good-quality chicken stock, hot
2 medium ready-cooked beetroot (about 180g), coarsely grated
25g parmesan, finely grated

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Method

Set a frying pan over a medium heat and melt the butter. Add the chicken fillets with 1 tsp of the caraway seeds, then fry until beginning to brown. Remove the chicken, retaining the juices, and set aside.
Add the onion to the pan and gently sauté for 5 minutes until soft and translucent. Stir in the rice, coating in the juices, then cook for a couple more minutes. Pour in the wine and bubble for 30 seconds, then add the stock, a ladleful at a time, stirring between each addition and ensuring the stock has been absorbed before adding more. When you have a couple of ladlefuls left, add the grated beetroot, the remaining caraway seeds and the chicken.Cook for a further 5 minutes until the rice is cooked but still retains some bite. Stir through most of the parmesan, season, then serve scattered with the remaining parmesan.