Chicken and pepper cheese risotto – Il-Loġġa Restaurant


Chicken Breast (small pieces)

Onions (chopped)

Garlic (Finely Chopped)

Fresh Parsley (Chopped)

Fresh rosemary

Fresh thyme

Fresh Oregano

Cannaroli Rice

Dry White wine

Chicken Stock

Fresh Cream

Local Pepper Cheese (shavings)



Start of this recipe by pan frying the Chicken Breast (Pieces) for 2 minutes until golden brown. Set aside.

In another saucepan, pan fry the onions and fresh garlic until soften. Then add the cannaroli rice, thyme, oregano, rosemary, fresh parsley and white wine.

Let the rice cook until all the dry white wine evaporates.   Add the chicken stock and let it simmer for another 15 minutes.

Add the chicken pieces to the rice mixture and cook for another 3 minutes.

Finish off with the fresh cream and local pepper cheese shavings , and simmer for another 2 minutes.

Before serving, allow to rest for 2 minutes and garnish with fresh rucola. Buon Apetito!