My favourite recipe: it's yummy and quite easy. Feeds 3 easily, 4 at a push and you can make it for under a tenner, depening on what you've got in the cupboards already.
Chicken & White Wine Risotto
Ingredients
350 g Italian risotto rice
2 Onions
500g Chicken breast
100g Peas
40g parmesan
1 red pepper
1 1/2 pints chicken stock
1 glass White wine
25g Butter
3 tablespoons Olive oil
½ teaspoon Saffron
2 cloves of Garlic
Prep:
Slice the chicken thinly
chop the onion, the garlic and the pepper
Wash the risotto rice in cold water
Method
Fry the chicken in the olive oil until it's cooked (5 mins)
Take the chicken out of the pan and put it aside
Add more olive oil and put in the onions, garlic and red pepper. Fry for 10 minutes to soften the onions and peppers.
When the ingredients are softened, add the cooked chicken and fry for a further two minutes.
Add the risotto rice and fry for another two minutes stirring constantly. make sure the rice is coated with the olive oil. Add the saffron.
Add the wine and stir. When the wine has been absorbed by the rice add a ladleful of the chicken stock.
Each time the stock is absorbed, add another ladleful. When all the stock has been added and absorbed, the rice should be moist and soft but not runny. This will take about 15 minutes
Add the peas, the butter and the parmesan cheese. Cook for 2 minutes.
Serve.
DELICIOUS |