Now I have the hang of making risotto I'm liking it more for a relatively quick meal, it only takes about 30 minutes to make. However you do have to spend all of the time in the kitchen keeping an eye on it, it isn’t a dish you can leave for more than a minute or two. Having said that is does pass the time whilst waiting for dinner.
Under normal circumstances I would make risotto with onions and wine in but we had neither so I tried leek to replace the onion and I have to say it turned out rather well, it didn’t taste like it was missing either.
I used Bouillon vegetable stock with gives this risotto the slight yellow colour, I could have used my own chicken stock which would have kept the rice whiter. You can of course also vary what you add in, mushrooms work well, it can be a complete dish or a side.
- 100 g chicken cut into small pieces
- 60 g peas
- 1 clove of garlic finely chopped
- ½ a leek roughly chopped
- 100 g risotto rice
- 550 ml vegetable or chicken stock
- 1 tsp rapeseed oil
- Heat the oil in saucepan and fry off the chicken, garlic and leek
- Add in the rice and stir about so that it is covered in the oil and fat
- Add in a little of the stock, about enough to cover the rice, keep stiring and adding the stock as it is aborbed until you have added it all or the rice is soft and sticky
- Add the peas and cook for a couple more minutes, you may want to do this as you add the last of the stock
Serving Size:2 Servings
Amount Per Serving: Calories: 7