Another Save with Jamie recipe that uses leftover chicken from a weekend roast, as well as stock made from the bones. This risotto is light and fresh but packs an amazing savoury punch. Could swap out chicken for mushrooms for a vegetarian version.
Cooking Time: 35 minutes
Serves: 2
Ingredients
1 onion
1 tbsp olive oil (plus extra for serving)
150 g risotto rice (I used arborio)
1 litre high quality chicken stock
150 g leftover chicken
100 g frozen peas
1 knob butter
30 g Parmesan cheese
large handful of rocket
Method
1. Peel and finely chop the onion and place in a heavy bottomed pan with the olive oil. Cook over a low heat for around 15 minutes until the onions are softened, but not browned.
2. Stir in the rice and cook for a couple more minutes, ensuring the rice is well covered with the oil.
3. Turn up the heat, before adding a ladleful of the stock. Allow it to sizzle and absorb into the rice before adding another ladle of stock. Continue adding the remainder of the stock, one ladle at a time.
4. Once the risotto has thickened and become creamy (this i will happen once the rice has broken down and softened) add the chicken and peas and cook for a further 3 minutes. Add water or more stock if the risotto gets too thick. It should be oozing but still hold some shape.
5. Beat in the butter and most of the Parmesan. Season with salt and pepper and cover for a few minutes to allow the risotto to rest.
6. Serve the risotto with a handful of fresh rocket, shavings of Parmesan and a drizzle of olive oil.
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