I absolutely love risotto & enjoy making it as the stirring is so therapeutic :) Some people find risotto making hard but as long as you've got a bit of patience and follow a good recipe it can't go wrong!
CHICKEN, LEMON & ROSEMARY RISOTTO
Serves: 2 People
Prep Time: 2 - 3 Minutes
Cooking Time: 20 - 25 Minutes
1 Large Onion
2 Large Chicken Breasts
300g of Arborio Risotto Rice
1l of Chicken Stock
1 Lemon
30g of Parmesan Cheese
Olive Oil
Salt & Pepper
- Firstly put a large pan with a tablespoon of oil on a medium to high heat. Finely chop the onion and slice the chicken into bite size chunks. Fry the onions and chicken in the pan for 4 - 5 minutes until the onion has softened and the chicken sealed.
- Next add the rosemary and risotto rice and mix well, making sure each grain is coated in oil. Add a ladleful of stock to the rice and continuously stir into the rice has absorbed the stock. Then continue adding the stock a ladle at a time, letting the rice absorb it gradually. This should take around 15 to 20 minutes, until the rice is soft. Make sure throughout you are stirring continuously as this helps the starch out of the rice to make the risotto creamy.
- Add the juice from the lemon and finely grated Parmesan. Season to taste and mix well for a further minute. Then serve immediately with some crusty bread & another grating of Parmesan. Delicious!
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