Post by Chips on Oct 31, 2010 16:31:43 GMT 9.5
Risotto made Easy.
I've always fought shy of making a Risotto for two reasons. One I don't like rice very much and the other... I gathered it was time consuming and hard work to get it right. Well with this easy recipe it's not and the Risotto was returaunt quality
Oven-baked chicken risotto
Ingredients (serves 4)
50g butter
1 large onion, finely chopped
2 chicken breast fillets, cut into 2cm cubes
2 cups (440g) arborio rice
1/4 cup (60ml) white wine
1.25L (5 cups) chicken stock
1/2 cup (50g) grated parmesan, plus extra to serve
100g marinated roasted capsicum*, drained, thickly sliced
2 tbs chopped fresh basil, plus extra shredded basil to garnish
2 cups baby spinach leaves
Olive oil, to drizzle
Method
Preheat oven to 170°C and place a 5-litre ovenproof dish in oven to heat.
Melt the butter in a saucepan over low heat, add the onion and cook for 2-3 minutes until soft. Add chicken and cook for 2-3 minutes until it starts to colour, then add the rice and cook, stirring for 1 minute. Add wine and stock and bring to the boil, then pour everything into the preheated dish. Cover tightly with a lid or foil and place in the oven for 15 minutes. Remove and give everything a good stir, then cover again and return to the oven for a further 15 minutes. By this time all liquid should have been absorbed. If not, return to the oven uncovered for a further 5 minutes.
Remove and add the parmesan, capsicum and basil, and season with salt and pepper. Divide the spinach among 4 plates and top with risotto. Sprinkle with extra parmesan and basil, and drizzle with olive oil.
Notes
I actually added the spinach leaves to the Risotto just before serving.
* Available from delicatessens or in jars from selected supermarkets.
The meal was delicious and creamy in texture.
I've always fought shy of making a Risotto for two reasons. One I don't like rice very much and the other... I gathered it was time consuming and hard work to get it right. Well with this easy recipe it's not and the Risotto was returaunt quality
Oven-baked chicken risotto
Ingredients (serves 4)
50g butter
1 large onion, finely chopped
2 chicken breast fillets, cut into 2cm cubes
2 cups (440g) arborio rice
1/4 cup (60ml) white wine
1.25L (5 cups) chicken stock
1/2 cup (50g) grated parmesan, plus extra to serve
100g marinated roasted capsicum*, drained, thickly sliced
2 tbs chopped fresh basil, plus extra shredded basil to garnish
2 cups baby spinach leaves
Olive oil, to drizzle
Method
Preheat oven to 170°C and place a 5-litre ovenproof dish in oven to heat.
Melt the butter in a saucepan over low heat, add the onion and cook for 2-3 minutes until soft. Add chicken and cook for 2-3 minutes until it starts to colour, then add the rice and cook, stirring for 1 minute. Add wine and stock and bring to the boil, then pour everything into the preheated dish. Cover tightly with a lid or foil and place in the oven for 15 minutes. Remove and give everything a good stir, then cover again and return to the oven for a further 15 minutes. By this time all liquid should have been absorbed. If not, return to the oven uncovered for a further 5 minutes.
Remove and add the parmesan, capsicum and basil, and season with salt and pepper. Divide the spinach among 4 plates and top with risotto. Sprinkle with extra parmesan and basil, and drizzle with olive oil.
Notes
I actually added the spinach leaves to the Risotto just before serving.
* Available from delicatessens or in jars from selected supermarkets.
The meal was delicious and creamy in texture.