Pork and apple rissoles
25 mins
4 cups reduced-salt chicken stock*
2 cups water
1 tbsp olive oil
300g skinless chicken thigh, diced into 2cm cubes
1 small onion, peeled & finely diced
2 cloves garlic, minced
2 cups arborio rice
1 carrot, peeled & diced finely
1 red capsicum, deseeded & diced
1 yellow capsicum, deseeded & diced
½ cup frozen peas
¼ bunch chives, chopped
½ cup Parmesan cheese, grated
Freshly cracked pepper to taste
You can swap:
Step 1
In a saucepan, bring the stock and water to a simmer and keep warm.
Step 2
In a large pot, heat the oil and brown the chicken. Once brown, remove and set aside leaving oil in pan.
Step 3
Turn the heat down slightly and fry the onion and garlic until the onion is translucent.
Step 4
Add the rice and stir to coat with the oil. Add the diced carrot, capsicum and chicken.
Step 5
Add a 1/2 cup of the simmering stock and stir constantly with a wooden spoon over medium heat until liquid is completely absorbed.
Step 6
Continue to add the stock mixture, 1 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding the next cup until the rice is soft with a slight bite. This will take around 20-25 minutes. If you run out of stock before the rice is cooked, add some boiling water.
Step 7
Add the peas and heat through.
Step 8
Stir in the chives, Parmesan and pepper.
Food safety tip: if you are packing for lunch, risotto needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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