Laid-Back Chicken and Pea Risotto
Mof mof.
Ingredients
- 1½-2 litres chicken or vegetable liquid stock (you will only need 1½, but depending how fast it simmers, having a little extra stock nearby can come in handy in an emergency). Check if gluten free if this is what's required.
- 1 onion, diced
- 2 garlic cloves, minced
- 1-2 chicken breasts, depending on size & hunger
- 1½ cups arborio rice
- ¾ cup grated or shaved parmesan + extra to serve
- 1 cup frozen peas
- handful chopped parsley, dill or thyme
- 2 tbsp olive oil (can also add in 50g butter, which is more traditional)
- salt & pepper
Instructions
- Shallow fry the chicken breasts in a little olive oil until browned and cooked through. Set aside. You can also cook them in tandem with the risotto later. Up to you.
- In a saucepan, heat stock until boiling. Turn down to a simmer. (You can add extra stock down the track and heat to boiling if you need it. Depends how fast it simmers and best to have a little extra handy).
- In another, larger saucepan, fry onion in olive oil over medium heat. The rice will quadruple or more in size. Add in garlic and fry till fragrant.
- Add rice and, continuously stirring to ensure it doesn't stick, coat it with the oil and onion. You can add a little extra oil or butter in at this point. Keep the heat at medium but better to take it slow, than heat too fast. Continue to stir the rice for a few minutes until it starts to become translucent. You'll hear the rice make a popping noise as you cook.
- Add in a ladle of the stock, and continue to stir as the rice soaks up the liquid. Judge the heat if cooking too fast. Some people add in a glass of wine before the first ladle of stock, but I don't think it's necessary.
- Continue the add the stock, ladle by ladle, and keep stirring, ensuring the mix doesn't dry out.
- Take your time. Have the glass of wine, instead.
- The risotto will quadruple in size. Best way to tell if it's ready to your taste is to taste it. Taste it as you go along. I like it creamy, but not mushy, and certainly not chewy. When it tastes nearly done, but with a little bite to it, put in another ladle along with the peas and parmesan. Stir. Taste.
- Add a final ladle so that the mix is liquidy. This will absorb off the heat and you don't want the rice to be dry.
- You can either add the sliced chicken now to the rice to re-warm it, or top the serving later. Season to taste. Add herbs.