This “pilaf” made with arborio rice is a cross between a pilaf and a risotto – without having to stand there stirring. Serves 6
- 250g chicken breast
- 2 cups arborio rice
- 2 cups frozen peas
- 25g parmesan cheese
- 1 ltr chicken stock
- steamed vegetables of your choice
- salt and pepper to taste
Poach the chicken by placing the chicken breasts in a saucepan in a single layer. Add enough water just to cover. Bring water to boil, then reduce and simmer for 10 mins. Turn off heat and let chicken sit for an additional 10 mins. In the meantime bring stock to boil in another pot. Add in rice, and simmer (slowly) uncovered for approximately 15 mins. Stir occasionally. If mix goes dry before rice is cooked add in a little extra water. Add peas and simmer for another 5 mins or until stock mostly absorbed. Take chicken out of water and slice. Add chicken, and parmesan to rice and serve with steamed vegetables.
Note: Can also be made using leftover cooked chicken or BBQ chicken.