Chicken and Cheese Risotto With Caramelized Apricot Topping

“A lovely different risotto with a twist. Use GOOD quality broth since that is what makes the chicken flavor, or poach your own chicken and add it to the rice as well.”
READY IN:
50mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. In a sauce pan add the olive oil, shallots and garlic, cook for 3 minutes at medium-high heat. Add the Arborio rice, chicken stock and the white wine, let simmer until the rice is done (al dente) to the bite.
  2. Add the butter, gorgonzola and parmesan cheeses and mix well. Set aside. In a sauce pan add the sugar, lemon juice, water and apricots; cook for few minutes until apricots are soft.
  3. Place the risotto in the middle of the plate, add a tablespoon of the caramelized apricots and a couple of walnuts on top.
  4. Garnish with a spring of basil.

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