chicken risotto with olives

Chicken risotto with fresh olives and herbs for dinner. Photo by Max Griss on Unsplash

Chicken risotto with fresh olives and herbs for dinner

Have you ever wanted to make risotto but thought it took a long time? Our chicken risotto with olives and herbs is the perfect Italian dish.

chicken risotto with olives

Chicken risotto with fresh olives and herbs for dinner. Photo by Max Griss on Unsplash

Italian food is amazing and we always enjoy pasta, pizza, cheese and amazing stews. However, we sometimes forget about risotto because it’s seen as a fancy meal but it really isn’t. Risotto is just a bit hands-on and yet it’s still ready in a short amount of time and great for dinner any night of the week. Our chicken risotto with fresh olives is creamy and and has all of the flavours you wish it had and you can still get creative with it.

Chicken risotto suggestions

For this recipe, you can use leftover chicken pieces or pan fry some chicken breast that you can shred later. You can use stock cubes in water but homemade stock is always the best option. The most important part is just adding the stock gradually so that the patna rice absorbs it each time. You don’t need to stir constantly but make sure that nothing sticks to the bottom of the pan. You can also use turkey meat, duck or pork for this recipe depending on what’s in the fridge.

Have you ever wanted to make risotto but thought it took a long time? Our chicken risotto with olives and herbs is the perfect Italian dish.

Chicken risotto recipe

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Recipe by Gary Dunn Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Ingredients

  • 500 g 500 cooked chicken meat

  • 60 g 60 butter

  • 2 2 onions, chopped

  • 1 tbsp 1 curry powder

  • 1 tsp 1 mixed herbs

  • salt and pepper

  • garlic salt

  • 225 g 225 Patna rice

  • 1 1 chicken stock cube

  • 1 litre 1 water

  • 30 g 30 olives, sliced

  • 1 cup 1 frozen or canned peas

  • tomato quarters

Method

  • Cut the meat into pieces.
  • Melt the butter in a large saucepan, fry onion until transparent. Add curry powder, herbs, salt, pepper and garlic salt. Mix well and cook for 3 minutes. Add rice, mixing well.
  • Mix the stock cube with the water (or use 1 litre of chicken stock). Ladle in one scoop of stock into the rice until absorbed and then add another until all of the stock is used. It will take about 35 minutes.
  • Add the chicken and olives. Stir thoroughly and heat gently for 5 minutes.
  • Arrange the risotto on a large platter, surround with cooked peas, and garnish with tomato quarters.

Notes

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