the Recipe for our
Chicken & Leek Risotto
INGREDIENTS
Serves 3-4
- A good glug of olive oil
- 1 medium onion, peeled and chopped.
- 1 small leek, washed and sliced.
- 3-4 sticks of celery, sliced.
- 1 or two cloves of garlic, sliced finely.
- 3-4 spring onions sliced.
- 2 chicken thighs or breasts (if not using leftover chicken) skinned, boned and sliced into even strips. NB. Thighs have much better flavour.
- 300g or arborio (risotto) rice.
- A glass of white wine. (And one for the cook)
- 1 litre of chicken stock (approximately). HOT
- A little handful of freshly chopped herbs, (parsley, sage, rosemary, thyme).
- Salt and pepper.
- Parmesan cheese balsamic vinegar and olive oil to finish.
METHOD
This is at its best if it’s made with leftover roast chicken and homemade stock, but it can be made with fresh chicken too.
If you’re using leftover chicken,
Strip all the meat from the carcass shred it coarsely and set it aside.
To make the stock. Break up the carcass and place in a saucepan, add an onion peeled and quartered, a stick of celery coarsely chopped and a carrot also chopped. Cover with cold water, add a pinch of salt, a few peppercorns and some herbs(parsley, thyme, rosemary, bay leaf).
Bring up to the boil and simmer gently for 1 1/2 to 2 hours.
Next strain the stock through a sieve, keeping the liquid and discarding the bones.
You will need about a liter of stock for the recipe so top it up with water if you’re a bit short.
Coeliac
Friendly
Ready
90mins
To serve, spoon the risotto onto warm plates or bowls, drizzle with olive oil and balsamic vinegar, sprinkle with a little flaky sea salt and freshly ground black pepper & finally grate on some Parmesan cheese.
Enjoy!
