Risotto Ingredients:
1tbsp olive oil
1tbsp unsalted butter
200g risotto rice
200ml dry white wine
700ml chicken stock
2 shallots – finely chopped
2 garlic cloves – finely chopped
100g garden peas
1/2 bunch of asparagus
Zest of 1/2 lemon
Salt to taste
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Chicken Ingredients:
2 chicken breasts
100g grated Parmesan
1tsp garlic powder
1tsp paprika
1/2tsp pepper
1/2tsp chilli flakes
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Chicken method:
- Preheat the oven to 190 degrees. Mix the grated cheese, spices and coat the 2 chicken breasts on each side. Fry in a hot pan with oil for 1 minute on each side then place in an oven dish and cook for 15/20 minutes. Rest for 10 minutes out of the oven.
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Risotto method:
- In a deep saucepan, heat the oil and butter on a medium heat and sauté the shallot until softened. Add the garlic and cook for a further 2-3 minutes.
- Add the risotto rice and stir until the rice is coated in the garlic /shallot mix.
- Turn the heat down to medium-low and add the wine. Stir the rice slowly until the wine has absorbed.
- Add the hot stock 200ml at a time, slowly stirring, allowing the rice to absorb each addition of stock before adding more. Add the peas and asparagus 5-6 minutes before serving.
- Cook until the risotto is al dente. (You might not need all the stock.)
- Season to taste, add the lemon zest and garnish with fresh parsley.
