EASY CHICKEN RISSOTO {Delonghi Multifry ~ FH1394}



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  • 2 onions ~ diced
  • 1 cup baked pumpkin (optional)
  • ½ cup arborio rice
  • Olive oil (level 4 if using multifry)
  • 50 milliliters white wine
  • 2 cups chicken stock
  • 1 teaspoon garlic minced or 1 clove crushed
  • 2 chicken breast fillets ~ chopped
  • 1 cup eggplant ~ chopped
  • 1 cup mushrooms ~ sliced
  • 1 red capsicum ~ chopped
  • 1 bok choy ~ chopped
  • 1 cup shallots ~ chopped
  • Salt and pepper


  1. This recipe was made in the Delonghi Mulitfry, but can also be done on the stove top. The stove top method will require constant stirring.
  2. Pre cut and separate ingredients into different containers.
  3. In the pan add the onions, garlic, bok choy, eggplant and shallots, drizzle about 1 tablespoon of olive oil (level 4 via the multifry mini jug).
  4. On low heat (multifry rice setting), fry and mix. When transparent, add the red caspicum and mushrooms, cook till soft.
  5. Add the chicken till almost cooked, followed by the rice, wine and then the stock.
  6. Continue stirring until liquid almost evaporates. Add salt and pepper, followed by baked pumpkin.
  7. Serve hot with a little feta cheese sprinkled on top.


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  1. 7, July 2016    

    I haven’t had risotto in ages! This recipe looks great. I’ll have to do the stovetop method but will try it on the weekend. Thanks for the recipe!

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