Plum Sauce Glazed Chicken Risotto

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This is a fantastic risotto, the method is based on Jamie Oliver's Basic Risotto, but the recipe as a whole is mine.

Difficulty: Easy - for beginners
Serves: 2

Preparation time:
Cooking time:


150g Risotto Rice
1 Glass Dry White Wine
1 Pint Chicken Stock (I use Knorr stock cubes, as I'm too lazy to make my own stock)
1 Red Onion (Finely Chopped)
4 Cloves Garlic (Crushed)
1 Orange Pepper (Chopped)
1 Large Flat Mushroom (Diced)
1 Large Chicken Breast (Diced and Glazed with Plum Sauce, see my Sizzling Chicken recipe)
1 Handful Mature Cheddar (Grated)


* Heat some Olive Oil in a large-ish pan
* Fry the onion and garlic on a medium heat for a couple of minutes until they start to soften
* Add the risotto rice and cook for a further minute, stirring, the grains should become translucent
* Pour in the wine and turn up the heat, keep stirring, the rice should absorb the wine quickly
* When the wine has been absorbed, pour in the stock, little by little, allowing the rice to absorb the liquid before adding some more. This should take around 15mins and the rice should be left al dente
* Add the Chicken, Pepper and Mushroom and heat through
* Take the pan of the heat, add the cheese and cover (Jamie recipe adds a knob of butter too, which makes it even creamier, but I'm watching my weight, lol)
* Allow to mulch for 3 minutes, stir and serve.

In the photo I've garnished it with a little fresh mint.


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