Jan 23, 2014

D232: Recipe - Lemony Chicken risotto

So, for some reason, today I felt like trying this out.  Sorry there are no photos, but it was a nice risotto, I promise.

It probably already exists somewhere, but I haven't seen it so here I present what I tried...

  • A few tbsp vegetable oil
  • 1 small onion, diced
  • 100g or so of pumpkin, diced to half-inch sizes
  • 1 medium zucchini, sliced into quarters and chopped 1cm wide
  • 300g chicken breast, sliced 
  • 150g arborio rice 
  • 1/2 cup pine nuts
  • 1 cup of chicken stock*
  • Boiling water
  • Thyme
  • Lemon zest (and/or juice)
  • A handful of grated Parmesan
  • Big handful of baby spinach leaves

To make:
  1. In a large saucepan (pot sized is fine and enamel is excellent), heat the oil and soften the onions.
  2. Add the vegetables and stir, browning them on a few sides.
  3. Add the chicken and stir till it's cooked. 
  4. Add the pine nuts and stir till heated through. (They brown fast, so don't wait too long.)
  5. Add the rice and stir till it's all shiny.
  6. Add the chicken stock and start the timer for 20 minutes. Stir until the stock is almost absorbed.  Over the next 20 mins, add a 1/4-1/2 cup of boiling water and stir each addition until it's absorbed.
  7. Add thyme and lemon zest (and or juice) to taste.
  8. Stir in the parmasean.
  9. Add the spinach leaves before serving.

*Chicken stock can be very salty, especially the cubed kind.  I used half a cup of stock for this, but most people seem to like a stronger flavour than me.  Or maybe I don't tolerate salt as well.

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