Chicken with a de­li­cious risotto

The Leader (Tasman) - - APPLEBY SCHOOL COUNTRY FAIR -

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

MUS­TARD CHICKEN WITH POR­TO­BELLO, SPINACH AND PARME­SAN RISOTTO

Ready in: 40 min­utes Prep: 15 min­utes Cook: 25 Serves: 2–3

Mush­room broth 1 Por­to­bello mush­room, thinly sliced (from a 250g pun­net)

2 sprigs thyme

1 tea­spoon salt

Mus­tard chicken

300g skin­less, bone­less chicken breast

1 tea­spoon whole­grain mus­tard

1 tea­spoon Di­jon mus­tard 1 tea­spoon vine­gar (for ex­am­ple, white wine, cider) Por­to­bello, spinach and parme­san risotto 1 ta­ble­spoon but­ter 1 ta­ble­spoon olive oil

red onion, finely diced 1 clove gar­lic, minced

leek, white and pale green part only, thinly sliced Each week Na­dia gives you another easy recipe for your fam­ily and you’ll find all the in­gre­di­ents in My Food Bag. my­food­bag.co.nz

re­main­ing pun­net of Por­to­bello mush­rooms, thinly sliced

1 tea­spoon finely chopped thyme leaves

1 tea­spoon salt

1 cup ar­bo­rio risotto rice

cup red wine or chicken stock

3 cups re­served mush­room broth

cup finely grated parme­san cheese zest and juice le­mon

1-2 hand­fuls baby spinach leaves

To serve

2 ta­ble­spoons finely grated parme­san cheese

3 ta­ble­spoons picked Ital­ian pars­ley leaves

1 ta­ble­spoon toasted bread­crumbs (op­tional)

Pre­heat oven to 220 de­grees Cel­sius. Bring 5 cups of wa­ter to the boil in a medium pot (with a lid). Line a small tray with bak­ing pa­per. Add all mush­room broth in­gre­di­ents to pot of boil­ing wa­ter, re­move from heat and cover with a lid. Leave to in­fuse while you pre­pare the rest of the meal. Pat chicken dry with pa­per tow­els, season with salt and pep­per then add to a small bowl with all re­main­ing mus­tard chicken in­gre­di­ents. Mix well to coat.

Melt but­ter and olive oil in a large pot (with a lid) on a medium heat. Add onion, gar­lic and leek and cook for 3-4 min­utes, un­til be­gin­ning to soften. Add mush­rooms, thyme and salt and cook for 1-2 min­utes, un­til mush­rooms start to soften. Add rice and cook for about 1 minute, 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 5 min­utes.

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).

MY FOOD BAG

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

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