Spring vegetable risotto
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Serves : 4 › Preparation: 10 mins › Cook: 25 mins
INGREDIENTS 1 litre chicken stock 1 teaspoon dried thyme leaves 50g butter 2 tablespoons olive oil 2 chicken breasts, diced1 brown onion, diced 1 cups arborio rice 1/2 glass white wine (optional, or substitute with 1/2 glass of water) 2 sticks celery, diced 2 cups diced spring vegetables 40g Parmesan, grated |
DIRECTIONS:
In a small saucepan add the chicken stock and thyme then bring to a simmer.
In a large saucepan add the butter and olive oil then heat over a gentle moderate heat.
Add the onion then cook until becoming transparent. Then add the chicken and cook until it starts to change colour to white.
Add the rice and stir, when it has absorbed the butter and oil then add the wine, if using, or the water.
When the wine is absorbed add the chicken stock and cover. Leave to simmer gently, stirring occasionally.
When about half the chicken stock is absorbed add any firm vegetables like celery, carrots, parsnips or cauliflower and cover again.
When the rice is soft and the chicken stock has been absorbed stir in the gentle vegetables like peas and spinach and cook gently for a few minutes. Stir through the Parmesan.
In a small saucepan add the chicken stock and thyme then bring to a simmer.
In a large saucepan add the butter and olive oil then heat over a gentle moderate heat.
Add the onion then cook until becoming transparent. Then add the chicken and cook until it starts to change colour to white.
Add the rice and stir, when it has absorbed the butter and oil then add the wine, if using, or the water.
When the wine is absorbed add the chicken stock and cover. Leave to simmer gently, stirring occasionally.
When about half the chicken stock is absorbed add any firm vegetables like celery, carrots, parsnips or cauliflower and cover again.
When the rice is soft and the chicken stock has been absorbed stir in the gentle vegetables like peas and spinach and cook gently for a few minutes. Stir through the Parmesan.
