Stuffed Chicken Risotto

Name: Stuffed Chicken Risotto
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 500 grams Arborio Rice; 120 ml White Wine; 75 grams Chopped Onion; 2 Garlic Cloves Minced; 1 Finger of Celery; 1 liter Chicken Stock; 50 grams Parmesan; 14 grams Butter; 4 Chicken Breasts; 4 Servings of Cream Cheese

Rich T @cook_3888880

Stuffed Chicken Risotto

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Ingredients

50 mins

4 servings

Risotto
500 gramsArborio Rice
120 mlWhite Wine
75 gramsChopped Onion
2Garlic Cloves Minced
1Finger of Celery
1 literChicken Stock
50 gramsParmesan
14 gramsButter
Chicken
4Chicken Breasts
4Servings of Cream Cheese

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Steps

50 mins

1

Slice the chicken breasts and add a healthy dollop of cream cheese to each one, wrap with a slice of bacon and then wrap in foil ready to put in the oven at 100°F
2

Add the Onions to a pan with olive oil and simmer until soft and translucent, add the garlic and celery and continue to simmer for 3 minutes.
3

Add the rice and the white wine and allow to simmer under reduced completely
4

Add a good ladleful of the hot stock and stir continuously. When all this has been absorbed, add more stock. Continue adding more stock, stirring continuously, until the rice is cooked.
5

Add the Parmesan and butter to cream the rice further, once done serve with the chicken and choice of vegetables.