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Chicken and courgette risotto recipe

Chicken and courgette risotto recipe


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  • Chicken risotto

Risotto is comfort food at its best, and you can ring the changes by adding almost any ingredients you have to hand. This one uses a selection of chicken, pancetta, leeks and courgettes.

20 people made this

IngredientsServes: 4

  • 2 tbsp olive oil
  • 50g diced pancetta or lardons
  • 4 skinless chicken breast fillets, cut into small cubes
  • 2 leeks, sliced
  • 2 garlic cloves, crushed
  • 2 courgettes, halved lengthways, then cut into half-moon shapes
  • 300g risotto rice
  • 125ml dry white wine
  • 900ml chicken stock, hot
  • 200g frozen petits pois
  • TO GARNISH
  • shredded fresh basil

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Heat the oil in a large, heavy-based frying pan over a medium heat. Add the pancetta and stir for 2 minutes until it is sizzling and starting to colour.
  2. Add the chicken pieces and stir around for 2 minutes. Stir in the leeks, garlic and courgettes and fry, stirring frequently, for 3–5 minutes until they soften.
  3. Stir in the rice, then pour in the wine. Increase the heat and simmer, stirring until almost all the wine has evaporated.
  4. Reduce the heat to moderate and start adding the stock, a ladleful at a time, stirring frequently.
  5. When there are just 2 ladles of stock left, stir in the peas. Continue adding the stock, stirring until the risotto is moist and creamy. Season to taste, then serve sprinkled with fresh basil.

Variation

Sliced green beans or mange-tout would also be good as alternatives to peas.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (3)

This is a very good base for a risotto, and I was very pleased with the result. I didn't have all the ingredients so I used onions and green beans instead of leeks and frozen peas, but it was still very tasty. And the bacon lardons really add flavour.-04 Sep 2008

Lovely! I wanted to make it for 6 so I did one and a half times the recipe, it made LOADS so next time I'll just stick to the amounts in the recipe I served it with a homemade red onion focaccia bread, it was gorgeous!Thanks-08 Jan 2013

Used different ingredients.I used home grown onions and green beans instead of leeks and frozen peas. And they worked very well.-04 Sep 2008


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Method

Bring the stock to a simmer in a saucepan, then keep warm over a low-medium heat.

Heat the butter in a large, heavy-based saucepan over a medium heat. Add the shallots, garlic and thyme and fry for 1-2 minutes, or until softened.

Add the rice and stir well until it is coated in the melted butter. Add the wine and simmer until it has almost evaporated.

Add a couple of ladlefuls of the hot stock to the pan, bringing each to a simmer and stirring regularly, until the rice has absorbed most of the liquid. Continue to add the stock a little at a time, stirring the rice regularly.

When half of the stock has been added to the rice, stir in the courgettes, then continue to add the remaining stock until the rice is tender but has a slight bite ̶ about 15-18 minutes total cooking time.

Stir in the parmesan, lemon zest and lemon juice (to taste). Season well with salt and freshly ground black pepper. Serve in bowls, sprinkled with more grated parmesan.


Recipe Summary

  • 4 cups chicken broth
  • ½ pound fresh asparagus spears
  • ¾ pound skinned and boned chicken breasts, cut into 1-inch strips
  • ½ teaspoon herbes de Provence
  • 1 ¼ teaspoons salt, divided
  • 3 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 2 medium zucchini, thinly sliced into half moons
  • 1 medium onion, finely chopped
  • 2 ½ cups uncooked Arborio rice (short-grain)
  • 1 cup dry white wine
  • 1 cup freshly grated Parmesan cheese
  • ½ cup freshly grated fontina cheese
  • ¼ cup chopped fresh parsley
  • ½ teaspoon pepper
  • Garnish: Parmesan cheese

Bring chicken broth and 4 cups water to a simmer in a large saucepan over low heat. Snap off and discard tough ends of asparagus. Cut into 2-inch pieces.

Sprinkle chicken with herbes de Provence and 3/4 tsp. salt.

Melt 2 Tbsp. butter with 1 Tbsp. olive oil in a Dutch oven over medium-high heat add chicken, and sauté 5 to 6 minutes or until done. Remove chicken cover and keep warm.

Melt remaining 1 Tbsp. butter in Dutch oven add zucchini, onion, and asparagus, and sauté 3 minutes or until tender. Remove vegetables cover and keep warm.

Sauté rice in remaining 1 Tbsp. hot oil in Dutch oven over medium-high heat 1 minute. Reduce heat to medium. Add wine and remaining 1/2 tsp. salt, and cook, stirring often, until liquid is absorbed. Add 1 cup hot broth mixture cook, stirring often, until liquid is absorbed. Repeat procedure with remaining broth mixture, 1 cup at a time. (Total cooking time is about 30 minutes.)

Stir in grated cheeses, chicken, and vegetables until creamy. Stir in parsley and pepper. Serve immediately.


Main Dish Monday! Guest Post from Beetles Kitchen!

Please welcome Amrita from Beetles Kitchen to our Main Dish Monday! Today, she’s sharing her Grilled Chicken and Zucchini Risotto! YUM!

Let me begin by telling you how excited I am to be a guest on Sara’s blog. We first connected on Facebook and then I started reading her blog, which I love for its delicious treats! Don’t trust me? She’s famous, guys, with all her MSNBC appearances )

I know exactly what Sara means when she says having an imperfect kitchen is the best. Mine is far from perfect and I love it just the way it is. I’m lucky to have wonderful family around me who encourage and appreciate all my experiments in the kitchen, especially my husband, who sometimes has to wait long hours till I’m done taking pictures of the food I want to put up on my blog. Ok, long hours is an exaggeration but it certainly feels like that for him.

I grew up in India, in a family of wonderful cooks.

I’ve been inspired since childhood but, only realized my love for cooking much later. I love baking with all my heart, cooking is somewhat like a step-child in my book. :) The blog has increased my interest in cooking too, so that’s a good thing.

What I’ve got for all of you today is a lovely squash and chicken risotto that’s perfect for a hearty dinner or lunch. Risotto is a little labor-intensive since it requires all your attention from beginning till end. The fruits of that labor, though, are rewarding, for sure. I hope you enjoy this as much as I did.

Grilled Chicken and Zucchini Risotto
(Recipe adapted from Taste.com.au)

Ingredients and instructions

3 cups chicken stock
1/2 cup white wine
1 tablespoon + 1/2 tablespoon butter
1 small white onion, chopped
1 cup arborio rice
2 garlic cloves, crushed
2 small chicken breasts, trimmed
1 zucchini, halved lengthways, sliced diagonally
1 cup button mushrooms, sliced
1 tablespoon chopped cilantro
salt and pepper

Heat the stock and wine in a saucepan over medium heat. Bring to a simmer, then reduce heat and keep warm.

Melt the 1 tablespoon butter in a large saucepan over low heat. Add the chopped onion and cook for 3-4 minutes, until just tender.

Add the garlic and sauté for 30 seconds and then add the rice. Cook, stirring, for 2-3 minutes or until rice is well coated and the sides of the rice granules turn translucent. Using a ladle, pour in 1 cup of the warm stock mixture, stirring constantly to avoid the rice sticking to the base of the pan. Once most of the liquid has evaporated, add another cup of stock, stirring again until most of the liquid has evaporated. Repeat the process until there is about 1 cup of stock remaining.

While the risotto is cooking, melt 1/2 tablespoon butter in a large non-stick frying pan over medium heat. Season the chicken breasts with salt and pepper and cook in the pan for 4 minutes each side or until it’s cooked. Remove from the pan and slice.

Add the zucchini, mushroom and remaining stock to the rice mixture and cook, stirring, for 4-5 minutes or until vegetables are softened and the rice is tender. Add the chicken, cilantro, and salt and pepper and cook, stirring, for a further 3-4 minutes.

Serve risotto with shaved parmesan and a simple salad, if desired.

The lovely Amrita can be found at Beetles Kitchen or on Facebook at Beetles Kitchen Escapades


You can add this recipe to My Recipes in WLR and swap ingredients to make it perfect for you . . .

  1. Finely chop red onion, courgette and parsley, cut chicken into cubes, and make up 800ml of stock.
  2. Spritz a deep frying pan or wok (preferably non-stick) with olive oil and cook the onion for 2 to 3 minutes until just soft. Add the chicken, courgettes and mushrooms, and sauté, stirring occasionally with a wooden spoon, for 10 minutes or until the vegetables are taking on colour and the chicken is cooked through. Add a splash of water if chicken starts to stick to the pan.
  3. Meanwhile, fill a saucepan with the stock and bring it to a gentle simmer.
  4. Add the rice to the chicken pan and stir through to make sure it is coated with the chicken and vegetable juices. Fry for a further 2 minutes.
  5. Add wine to the chicken and rice, stir until absorbed.
  6. Pour a ladleful of stock into the chicken and rice pan and stir until it is absorbed. This first measure of stock will soak into the rice very quickly. Add another ladleful and stir until absorbed again. Continue in this way until all the stock has been added to the rice.
  7. Taste a teaspoon of the risotto. It should be al dente &ndash soft on the outside but with a slight bite in the middle.
  8. If the rice is a little harder than you like, then continue to cook as before until it is to your satisfaction, adding a little warm water to keep the consistency like that of a creamy rice pudding.
  9. Add the parsley, crème fraiche, parmesan, and seasoning and stir. Serve immediately with a fresh green salad.
Nutrition information per serving
Calories (kcal)497
Carbohydrate (g)46.8
Fat (g)10.9
Protein (g)49.1
Fibre (g)3.1
Alcohol (g)2.6
Fruit & Veg2.4

Courgette & Leek Risotto

Ingredients

  • 1/2 small leek, thinly sliced
  • 1/2 courgette, thinly sliced
  • 75g of Arborio risotto rice
  • 1 tbsp vegetable oil
  • 1 tbsp margarine/butter
  • 1/2 tsp mixed herbs
  • 1 garlic clove, finely chopped
  • 300ml vegetable stock, prepared according to the packet instructions
  • 1 tbsp grated Parmesan
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 30 mins
  • Price per person: £0.65
  • Store cupboard: Basic
  • Calories per serving: 357
  • 5-a-day per serving: 0.6

Method

  1. Heat the oil and 1/2 tbsp of margarine/butter in a large saucepan and cook the leek, courgette and garlic for 5-6 minutes, or until soft. Add the rice and stir well to coat it in the margarine/butter and oil. Add the mixed herbs and season with salt and pepper.
  2. Add 50 ml of stock and simmer, stirring, until it has been absorbed. Repeat, adding a little stock at a time until the rice is tender, but retains a slight bite and the liquid has been absorbed. (If you run out of stock just add boiling water, a little at a time, until the rice is cooked.) This will take 20-25 minutes.
  3. Remove from the heat and stir in the Parmesan cheese and the remaining margarine/butter. Season to taste with salt and pepper and serve immediately.

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Gordon Ramsay's wild mushroom risotto

Heat the oven to 200°C/ gas mark 6 and line a large baking tray with foil.

Halve the courgettes lengthways and score the flesh in a criss-cross pattern. Arrange the cut side up on the tray. Season lightly and scatter over the garlic slices and basil leaves. Drizzle with olive oil and squeeze over a little lemon juice. Bake for 30 to 40 minutes until the courgettes are soft. Let them cool slightly, then roughly chop the flesh.

For the risotto, bring the stock to a simmer in a pan. Heat another medium saucepan and add a tablespoon of olive oil. Stir in the rice and cook, stirring, for a minute. Pour in the wine and let it bubble to reduce down until the pan is quite dry. Gradually add the stock, a ladleful at a time, stirring frequently. Let the rice absorb most of the stock in the pan before adding another ladleful.

When the rice is al dente, stir in the chopped courgettes and turn off the heat. Leave the risotto to stand for a few minutes.

Meanwhile, heat a wide frying pan and add one to two tablespoons of olive oil. Tip in the mushrooms, season and toss over a high heat for three to four minutes until they are golden brown and any moisture released has been cooked off. Add the mushrooms to the risotto, along with a little more boiling stock if you prefer a ‘wet risotto’. Stir in most of the Parmesan and adjust the seasoning.

Divide the risotto among warm plates and sprinkle over the remaining Parmesan.


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