Smoked Cheese & Chicken Risotto with Dukkah
An Italian-Egyptian fusion, this Smoked Cheese & Chicken Risotto with Dukkah packs in heaps of flavour. From the smokiness of the cheese to the lovely salty and rich chicken stock and the earthy and warm flavours of the nutty Dukkah, this risotto is both exhilarating and unconventional!
Ingredients
- 2 tablespoon oil
- 1 brown onion finely chopped
- 160 g risotto rice
- ½ teaspoon paprika optional
- 700 ml chicken stock
- 1 chicken breast small
- 100 g smoked cheddar coarsely grated
- 2 teaspoon dukkah
Instructions
- Heat a tablespoon of oil in a small frying pan on low heat, add the chicken breast and cover with a lid. Cook for about 8-10 minutes, then turn it over, cover and cook for another 5-8 minutes (depending on the thickness) or until it's fully cooked through. Once cooked, take it out of the pan onto a chopping board and, using two forks, shred into bite-size pieces.
- In the meantime, heat a tablespoon of oil in a large frying pan.
- Add the chopped onion and sautee on low heat for 5 minutes until softened.
- Add the risotto rice and ½ teaspoon of paprika. Stir and cook for a couple of minutes until the rice grains turn slightly translucent.
- One ladle at a time, start adding the stock and stir until all the stock is absorbed. Stir continuously. Add another ladle of stock and keep on cooking until you have no stock left or until your rice is cooked al dente.
- Once the rice is cooked, add the shredded chicken and grated smoked cheese. Take the pan off the heat and leave for a minute, covered for the cheese to melt. Taste and season if needed.
- Divide the risotto between bowls and sprinkle Dukkah on top.
Nutrition
Calories: 736kcalCarbohydrates: 82gProtein: 51gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 135mgSodium: 945mgPotassium: 978mgFiber: 3gSugar: 8gVitamin A: 585IUVitamin C: 8mgCalcium: 392mgIron: 5mg
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