Ingredients
- 190g chicken breasts
- 100g carrots
- 200g onions
10g leeks- 100g celery
- 30g red pepper
- 30g yellow pepper
- 30g orange pepper
- 30g green pepper
- 150g arborio rice
- 200ml white wine
- 40g parmesan
- 350ml cream
- 100g butter
- 10g paprika, smoked
- 40g KNORR Chicken Bouillon Paste
- 50g salt
- 50g pepper
Method
Poached chicken
- Clean and trim chicken breasts to desired shape
- Slow poach the chicken in KNORR Chicken Bouillon paste (Made up) with mirepoix
Rissotto
- Chop onion brunoise
- Chop 4 colour peppers into brunoise and place aside
- Sauté onions in butter
- Add Arborio rice
- Stir for a minute and deglaze with white wine
- Add salt and pepper to taste
- Stir until liquid is dissolved
- Add a cupp of KNORR Chicken Bouillon Paste (made up)
- Stir until dry and repeat step 4 times
- Work through some butter, cream and grated parmesan
- Sauté peppers and add to risotto
Paprika Sauce
- Cut brunoise of celery, onion, leek and carrots
- Place butter in the pan and sauté until al dente
- Add dried smoked paprika and mix until it forms a paste
- De-glaze with KNORR Cicken Bouillon Paste
- Add another cup of KNOR Chicken Bouillon Paste and reduce by half
- Add cream and bring to the simmer
- Season to taste
By Garth Shnier
“Saves me 8 hours from my day!”
