Tuesday, 19 November 2013

Courgette Risotto with pan fried Chicken

There are certain words I normally try and stay away from, especially when describing food... Awesome, sensational and spectacular to name a few as I find they can be overused and can lead to disappointment after trying a recipe. However this Risotto is awesome, the texture is sensational and by god the flavours are spectacular!!!
There is numerous green veg you can use here instead of courgettes if you wish like broccoli, asparagus, green beans etc. 
This is good homely comfort food at its best!

Serves 4:
3 shallots
A knob of butter
2 fat cloves of garlic
2 large courgettes
4 plum tomatoes 
200g risotto rice
100ml dry white wine
700ml of good chicken stock
2 tablespoons of chopped chives and basil
4 skinless chicken breast fillets
1-2 tablespoons of mascarpone (or soft cheese)
Olive oil
sea salt and black pepper


  • Chop the courgettes and tomatoes into small bite size pieces, finely chop the shallots and mince the garlic.
  • Heat the butter and a tablespoon of oil in a saucepan on a medium heat and saute the shallots and garlic for about 5 mins until softened.
  • Stir in the rice and toast gently for 2 mins then add in the wine and turn the heat up and boil until the liquid is all absorbed. Stirring all the time. 
  • Heat the stock to a gentle simmer and add about a quarter to the rice. Simmer uncovered and stirring frequently until the stock has been absorbed into the rice. Next add a ladle of stock and add in the courgettes, again allow the stock to be absorbed before adding more. Then add the remaining stock ladle by ladle (continue stirring frequently) each time waiting until it has all been absorbed before adding the next ladle. The rice grains should be plump but keeping a 'bite'.
  • In the meantime pan fry the chicken fillets about 5 mins each side, seasoning as you go, until cooked right through.
  • When the risotto is nearly ready,add in the tomatoes, herbs and mascarpone (or soft cheese), mix in well and season to taste.
  • Divide out into 4 portions and roughly cut up the chicken fillets and add to the top, garnish with some fresh basil.

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