Chicken Risotto

Chicken Risotto


Combi Microwave Oven

10 Minutes
Preparation Time
30 Minutes
Cooking Time
Serving Size
Chicken Risotto


  • 600 g chicken or turkey breast
  • 100 g each carrots, leeks and mushrooms
  • 20 g butter
  • 1 tbsp curry powder
  • A pinch of saffron
  • Salt and pepper to taste
  • 150 g risotto rice (e.g. arborio)
  • 600 ml chicken stock
  • 50 g flaked almonds


  1. Cut the chicken or turkey into strips, and thinly slice the carrots, leeks and mushrooms. Place in a suitable container.
  2. Add the butter, seasoning, rice and stock. Cover and cook for 10 minutes at 800/900 W, then for a further 20 minutes at 450 W. Scatter with flaked almonds and serve.


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