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chicken_soup_risotto_2

Greek chicken soup risotto

This chicken soup risotto is a tasty traditional cretan dish. Serve it for a hearty, gluten free, dinner, or for a more formal occasion.
Course Dinner
Cuisine Greek, Mediterranean
Keyword chicken, gluten-free, recipe, risotto
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 4
Calories 672 kcal
Author The Hungry Bites

Ingredients

  • For the chicken:
  • 4 chicken legs
  • 8 cups water
  • 1 chicken boullon or some chicken bones
  • 1 carrot cut in big pieces
  • 1 onion cut in half
  • 5-6 sprigs of parsley
  • 1/4 cup lemon juice
  • 1 bay leaf
  • 3 all spice berries
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 2 tablespoons oil for sauteing the chicken
  • For the risotto:
  • 2 tablespoons butter
  • Half onion finely diced
  • 2 cups risotto rice arborio, carolina, sant Andrea
  • 2 tablespoons grated parmesan skip this for dairy free
  • The zest of half a small lemon about 1 tsp
  • 7-8 cups chicken stock
  • Salt and pepper to taste

  • Red pepper flakes, sea salt flakes, lemon slices, fresh oregano leaves for decoration (optional).

Instructions

  1. Place chicken and bones (or boullon) in a pot with the water. Open the heat on high and when it starts to boil reduce to low. In the meantime, some foam will appear on the surface of the water. Skim the foam with a slotted spatula.

  2. Add the rest of the ingredients and simmer gently until tender. Add salt and pepper to taste.

    Remove chicken legs from the pot and when cool to handle, remove and discard skin (this step is optional, you can keep the skin if you like).

  3. Pass the stock through a sieve and keep it warm in the pot.
  4. In a deep skillet heat 2 tablespoons oil and sauté the chicken on high heat until golden brown. Transfer into a dish, cover with foil and keep warm (you can do that inside a warm oven).

  5. In the same skillet, on medium heat, add 2 tablespoons butter and sauté the onion until translucent. Add the rice and stir for two minutes (or less if the onion starts to brown quickly). Add 1 cup of the warm stock and reduce heat to a gentle simmer. Continue adding the stock, half a cup at a time, stirring quite often.

    After you have added about 6 cups of stock, add the parmesan, lemon zest and salt and pepper to taste.

  6. The risotto should start to look creamy. Taste it, and if you feel you want it more cooked, keep adding stock, a little bit at a time. If you run out of stock, add water. This is the time to add more salt and pepper if you think it’s necessary. Keep in mind that the final result should be creamy and the rice cooked through but not mushy. Also, the risotto will continue to cook a bit more after you remove it from heat.

  7. Serve on plates, add on top a chicken leg and sprinkle with red pepper flakes, sea salt flakes, some fresh oregano and a slice of lemon. Eat.

Recipe Notes

Keep in mind that in risotto recipes you can't always have exact quantities for the liquids required. The amount will vary depending on the type of rice, amount of heat and other factors. You should always use your eyes and taste to determine when it's ready.