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Plated meal

Chicken and Parsnip Risotto with Crispy Sage

  • Meat
  • Italian
  • Contains Dairy
  • Chicken

A basic risotto recipe is a must in every cook's repertoire and this one tastes amazing- it's bursting with fresh herbs and root veg with a sweet honey balsamic chicken to top it off.

Nutrition Per Portion

  • Calories

    945

  • Carbs

    125.8g

  • Fat

    30.6g

  • Fibre

    10.1g

  • Protein

    38g

  • Sugar

    31.1g

  • 0.0 min

    Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

  • 0.5 min

    Peel and finely chop the onion and garlic. Peel and grate the parsnip.

  • 3.5 min

    In a small bowl, mix together half of the honey and balsamic vinegar. Brush the mixture in the chicken and set aside in the fridge.

  • 5.0 min

    In a saucepan, melt the butter over medium heat and add the onion and garlic.

  • 6.5 min

    Add the parsnip and cook until the vegetables are softened and coloured slightly.

  • 9.0 min

    Add the risotto rice and cook slightly until it becomes translucent. Add the stock* gradually and stir each time until the stock disappears.

  • 11.0 min

    Continue to do this until all of the stock is used and the rice is tender but still slightly firm (20-25mins).

  • 15.0 min

    In a frying pan, heat the oil in a pan over medium heat. Add the sage to the pan and fry until crisp.

  • 17.5 min

    Remove the sage from the pan and place on paper towel to drain.

  • 18.0 min

    Place the chicken in the pan and cook until caramelised on the outside and cooked through. When cooked, remove the chicken from the pan and slice.

  • 30.0 min

    Stir the remaining honey and vinegar through the risotto.

  • 32.5 min

    Distribute the risotto among serving bowls and serve along side the chicken. Serve garnished with the crispy sage.

  • Ingredients

    Olive Oil

    1 tablespoon per person

    Garlic

    Balsamic Vinegar

    Chicken Breast

    Honey

    Risotto Rice

    Fresh Sage

    Parsnips

    grated

    Brown Onion

    finely chopped

    Butter

    Chicken Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 400ml per person

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Reviews (1)

4 out of 5 stars
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