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Recipe

Chicken and beetroot risotto

Beautifully creamy and fragrant, this chicken and beetroot risotto is the perfect dish to serve at your next dinner party. Simmered in white wine and stirred through with crumbled feta, this Italian rice dish will delight your friends and family.

Nov 29, 2014 1:00pm
  • 10 mins preparation
  • 1 hr 30 mins cooking
  • Serves 4
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Ingredients

Chicken and beetroot risotto
  • 1 large beetroot
  • 2 tablespoon olive oil, plus extra to drizzle
  • 1 large (250g) chicken breast, chopped
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 4 sprigs thyme
  • 2 cup arborio rice
  • 1/2 cup white wine
  • 6 cup chicken stock, hot
  • 100 gram feta, chopped
  • 1/2 cup baby rocket leaves

Method

Chicken and beetroot risotto
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced).
  • 2
    Wrap beetroot in foil. Bake 1 hour or until tender when pierced with a skewer. When cool enough to handle, peel off skin, then chop into small cubes.
  • 3
    Heat half oil in a large saucepan on high. Cook chicken 5-7 minutes, turning once, until well browned and cooked through. Set aside.
  • 4
    Heat remaining oil in same pan on medium. Saute onion, garlic and thyme 3 minutes. Stir in rice and cook 1 minute.
  • 5
    Add wine, stirring 1 minute, until absorbed. Add hot stock, 1 cup at a time, stirring between each addition until almost all liquid absorbs (about 15-20 minutes). Rice should be creamy with a slight bite.
  • 6
    Return chicken to pan and season to taste. Stir feta through. Serve topped with combined beetroot and rocket and drizzled with extra oil.

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