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Keith Bradbury

Chicken - Back Seat Chicken and Rocket Risotto


I do all the cooking normally, but now and then, Jane does me her speciality – a risotto. I cook them too...but she does them better. We divide the labour well in our house and she is happy that I do all the cooking and food shopping – but it is bliss when she takes over and cooks one of her specials.

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Rate this recipe 4/5 (24 Votes)


  • 1 onion
  • 75 gm unsalted butter
  • 400 gm arborio risotto rice
  • 2 chicken thighs cooked skinned and meat stripped off
  • 1.2 litres of chicken stock brought to a simmer and kept there
  • 2 handfuls of rocket roughly chopped
  • 2 tsps crème fraîche
  • Glass of a good white wine
  • 50 gm parmesan grated
  • Black pepper


Level of difficulty Easy
Cooking time 15mins
Cost Average budget


Step 1

Fry onions in half the butter til soft.
Add rice and toast it well til it is sizzling and opaque.

Step 2

Then add the wine and boil for a minute to evaporate the alcohol. Start to add the stock. A ladleful at a time, stirring constantly and making sure the rice absorbs all the liquid before adding any more.

Step 3

The mixture will gradually become smoother and creamier. After 15 minutes or so, when the risotto is ready, add the chicken. Stir round for another 5 minutes.

Step 4

The rice should be still a little firm to the bite. Now stir in the rest of the butter, the rocket, crème fraîche and the parmesan. Add a little black pepper to taste.

Step 5

Take off the heat and leave to rest for two minutes.

Step 6

Serve to a hungry and waiting audience who will thank you lots and lots for cooking it for them!!

Grazie bella!

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