Risotto with chicken

(serves 4-6) Cam­era Press

Friday - - Leisure -

Prep time: 10 mins Cook­ing time: 25 mins


2 tbsp olive oil 2 onions, finely chopped 2 gar­lic cloves, finely chopped 500g risotto rice 2 litres chicken stock, hot 250g frozen peas 2 baby marrows, grated with skin on 4 as­para­gus spears, each cut into 3 pieces hand­ful baby spinach leaves 1 le­mon’s zest, finely grated 3 smoked chicken breasts, thinly sliced 50g Parme­san cheese, grated, plus ex­tra to serve


1. Heat oil in heavy-based pan and fry onions over medium heat for 6-8 min­utes, stir­ring oc­ca­sion­ally un­til soft­ened. Add gar­lic and rice. Stir well to coat rice. Add 250ml chicken stock and cook un­til ab­sorbed. 2. Keep­ing stock hot, add to risotto one ladle­ful at a time, stir­ring con­tin­u­ously un­til all liq­uid has been ab­sorbed be­fore adding next ladle­ful. 3. Once all stock is ab­sorbed (this process should take about 20 min­utes), add re­main­ing in­gre­di­ents. Cook un­til the spinach is just wilted. 4. Gar­nish with ex­tra Parme­san and serve.

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