Welcome to the first instalment of Foodie Friday. Each Friday I will be sharing a food related post so expect lots of easy recipes, general food/drinks ideas and maybe the odd review of new in supermarket finds/restaurants.
This week, I’m kicking it off with a classic risotto.
In this recipe I didn’t add in mushrooms as my boyfriend doesn’t like them, but they would also make an nice addition and could even replace the chicken if you wanted to make this vegetarian. This time I added in some peas do for a bit of freshness as risottos can be quite rich and this makes it feel a little lighter which is perfect for those (rare) warm summer evenings.
It does need a little more love and attention than some of my other recipes I will be sharing, but trust me, the heavenly creamy consistency makes it all the more worth it.
Prep and cook 45 minutes
- a glug of olive oil
- a few knobs of butter
- 140g risotto rice (approx)
- 1 small onion, finely diced
- 1 leek, chopped into thin slices
- 1 large chicken breast
- a few frozen peas
- vegetable stock
- 1 glass of dry white wine (but you might as well get a bottle and drink the rest tbh)
- 30g parmesan
1- Add butter/olive oil to frying pan and gently fry leeks. Once cooked set to once side.
2- Heat olive oil in a frying pan and add garlic and onion and gently fry.
3- Add chicken and fry until cooked through. And leaks back to the pan.
4- Add the rice and turn the heat up, stirring it for about a minute. Add the glass of white wine until it evaporates.
5- Turn down the heat to a simmer and add a splash of stock at a time whilst continually mixing. If stock runs out, use boiling water while rice continues to cook for approximately 15 mins or until tender. Season well with salt and pepper and add in peas.
6- Once the rice is cooked, set aside and mix in a knob of butter and the parmesan and leave to stand to give it the creamy deliciousness you want for a risotto.
7- Grate a little more parmesan on top and enjoy with a glass of the white wine you bought because you’ve earned it.
Let me know what you think if you made this risotto or let me know any other recipes you’d like to see.