A flavoursome dish finished with Grated Peccorino


  • Alborio Rice 1.5 cups

  • Smoked Chicken shredded 200g

  • White wine 1/4 cup

  • Chicken Stock 500ml (large carton)

  • Mushrooms 1 cup sliced

  • Peccorino 1/4 cup grated

  • Garlic 1 clove crushed

  • Onion 1 finely diced


  • 1.

    In one pot warm the chicken stock but do not boil.

  • 2.

    In main pot on a low heat sweat off the onion in 1 tspn butter and then add garlic.

  • 3.

    Add Rice and wine, stir for 30 secs and then add a ladle of the chicken stock, stir continuously until starting to absorb, add another ladle and keep stiring until starting to absorb. Continue to add a ladle at a time and wait until absorbing.

  • 4.

    Once all stock has been used, taste rice to ensure that it is cooked correctly *and if yes add the smoked chicken and mushrooms and peccorino stir through. Turn off heat and place lid on pot. Allow to stand for 5-10 mins and then dish up. Garnish with spring onion.


*if not cooked enough continue to add a ladle of hot water at a time until cooked. Do not overcook.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings