spicy chicken risotto
How to make spicy chicken risotto recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
50 g (2 oz) unsalted butter
1 tablespoon olive oil
1 onion, finely chopped
1 red chilli, deseeded and finely chopped
2 garlic cloves, finely chopped
1 celery stick, finely chopped
1 carrot, peeled and finely chopped
275 g (9 oz) risotto rice
100 ml (3½ fl oz) dry white wine
3 ready-cooked chicken breasts, diced
900 ml (1½ pints) hot vegetable stock
100 g (3½ oz) Parmesan cheese, finely grated
finely grated rind of 1 lemon
6 tablespoons finely chopped tarragon
salt and pepper
Method:
Heat the butter and oil in a large frying pan, add the onion, chilli, garlic, celery and carrot and cook over a medium heat for 3–4 minutes until softened. Add the rice and stir for 1 minute or until the grains are well coated. Pour in the wine and stir until it has been absorbed, then stir in the chicken.
Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Repeat with another ladle of stock, then reserve 1 ladle and continue to add the stock at intervals and cook as before, for a further 18–20 minutes or until the liquid has been absorbed and the rice is tender but still firm (‘al dente’).
Stir in the reserved stock, Parmesan, lemon rind and tarragon, season and mix well. Remove from the heat, cover and leave to stand for 2 minutes. Spoon into warm bowls, season and serve immediately.
For chicken, lemon & tarragon baguettes:
Slice 2 warm medium baguettes into half horizontally and spread each with 2 tablespoons ready-made tarragon mayonnaise.
Divide 2 sliced readycooked chicken breasts between the baguette bases, then sprinkle over the finely grated rind of ½ lemon and season. Top with the baguette lids, then cut each into 2 and serve. Total cooking time 10 minutes.
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| spicy chicken risotto |
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