Chicken & Tarragon Risotto
For the full experience, make this recipe with the Drop Recipes app.
recipe by Octopus Publishing https://octopusbooks.co.uk/
-
- Total Time
- 45mins
-
- Serves
- 6
-
- Calories
- 602
The classic combination of chicken and tarragon in a creamy, comforting risotto. Mascarpone takes this oven-baked dish to the next level.
recipe updated 17 Dec 2021
Ingredients
-
- Chicken breast
- 500 g
-
- Onion
- 1
-
- Garlic clove
- 2
-
- Mangetout
- 100 g
-
- Salt & pepper
- as needed
-
- Butter
- 25 g
-
- Risotto rice
- 300 g
-
- White wine
- 150 ml
-
- Vegetable stock
- 400 ml
-
- Saffron threads
- 1 teaspoon
-
- Mascarpone cheese
- 250 g
-
- Tarragon
- 3 tablespoons
-
- Fresh parsley
- 3 tablespoons
Tools
-
Oven
-
Wooden spoon
-
Dutch oven
-
Work surface
Step preview
- Pre-heat oven - 180°C
- Add chicken breast to a clean work surface
- Season with salt & pepper
- Melt butter a clean Dutch oven
- Transfer chicken to Dutch oven
- Fry gently until browned - 5 min, low heat
- Add onion to the Dutch oven
- Fry - 5 min
- Add garlic clove and risotto rice to the Dutch oven
- Cook while stirring occasionally - 1 min
- Add white wine to the Dutch oven
- Cook until liquid has evaporated
- Add vegetable stock and saffron threads to the Dutch oven
- Boil and cover
- Bake until tender - 10 min, 180°C
- Stir in mascarpone cheese to the Dutch oven
- Add tarragon, fresh parsley and mangetout to the Dutch oven
- Stir until completely melted and cover
- Bake - 5 min, 180°C
- Season to taste
- Serve