Tuesday, 25 October 2016

Chicken and pea risotto

1 onion finely chopped 
2 garlic cloves, peeled and chopped 
A chicken breast for each person, cut into slices
A sprinkle of oregano and basil
2 bay leaves 
Small tea cup of peas (asparagus is nice when in season)
Salt and pepper to taste
500 mls chicken stock
A good drop of white wine
A knob of butter and olive oil to cook
Padano cheese, grated into slivers with a potato peeler 
Melt the butter and olive oil in a large frying pan.  Gently fry the onions and garlic for a few minutes before adding the chicken pieces.  When the chicken is sealed, add the rice, peas, seasoning and dried herbs.  Stir everything to mix well.  With a ladle, add the chicken stock slowly one or two ladles at a time.  When the stock is finished, add the wine.  Continue to stir occasionally and if it needs more liquid add a little water in the same way.  Take a spoon out to check if the rice is cooked.  It shouldn't be mushy.
Side 1
I made a side of courgettes (zucchini), cubed with sliced mushrooms in a little olive oil, butter, teaspoon of turmeric, salt and pepper with a little lemon juice.
Side 2
A large bowl of mixed salad
Avocado spring salad

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