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250g chicken breast chopped into small bite size pieces

1 onion finely diced

2 garlic cloves minced

1 tsp thyme

500mls white wine

75g butter

1 tbsp olive oil

200g risotto rice

50g parmesan cheese


Bring the chicken stock to a low simmer and keep to one side.

Meanwhile, fry the chicken in the olive oil, lightly browning the meat. Add the onions, garlic and thyme to the chicken and cook until the onions soften. Add the butter and the rice, stirring continuously for 2 minutes.

Pour in the wine and stir, increasing to a high heat cooking the liquid until reduced by half. The pour in about 100mls (a ladelful) of the chicken stock and stir continuously. Turn the heat down to medium and as the stock is absorbed add more of the stock at the same measurements as before.

Continue adding stock until all of it has been used. Cook until you are satisfied with the texture of the rice. If required add hot water and continue cooking until the texture is right for you.

Finally, turn the heat off and stir in the parmesan cheese. Serve with ciabatta.

Chicken and  white wine Risotto: Files
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