Chicken with a de­li­cious risotto

This recipe uses red wine but will work just as well with white wine or stock.

Clutha Leader - - BLUE SEPTEMBER -

stir­ring con­stantly.

Add wine/stock, stir­ring, un­til liq­uid is nearly ab­sorbed. Add 3 cups of the mush­room broth and bring to the boil. Re­duce heat to low, cover and leave to sim­mer for about 15 min­utes, stir­ring of­ten, un­til rice is ten­der and liq­uid is nearly all ab­sorbed.

Heat a driz­zle of oil in a medium fry-pan on medium-high heat. Cook chicken for 2-3 min­utes each side, un­til golden brown. Trans­fer to pre­pared tray and bake for 10-12 min­utes, or un­til cooked through. Set aside, cov­ered with foil, to rest for at least 5min­utes.

When rice is ten­der, re­move risotto from heat and add first mea­sure of Parme­san cheese, lemon zest and juice and spinach. Sea­son with salt and pep­per and mix well. Slice chicken breast thinly against the grain.

To serve, di­vide Por­to­bello, spinach and Parme­san risotto be­tween plates and top with slices of mus­tard chicken. Sprin­kle over sec­ond mea­sure of Parme­san, Ital­ian pars­ley and toasted bread­crumbs (if us­ing).


An op­tion with this meal is to add pan­grat­tato, or ‘’grated bread’' top­ping.

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