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Spring Risotto with Parmesan Chicken

Spring Risotto with Parmesan Chicken



Risotto Ingredients:

1tbsp olive oil

1tbsp unsalted butter

200g risotto rice

200ml dry white wine

700ml chicken stock

2 shallots - finely chopped

2 garlic cloves - finely chopped

100g garden peas

1/2 bunch of asparagus

Zest of 1/2 lemon

Salt to taste


Chicken Ingredients:

2 chicken breasts

100g grated Parmesan

1tsp garlic powder

1tsp paprika

1/2tsp pepper

1/2tsp chilli flakes


Chicken method:

  • Preheat the oven to 190 degrees. Mix the grated cheese, spices and coat the 2 chicken breasts on each side. Fry in a hot pan with oil for 1 minute on each side then place in an oven dish and cook for 15/20 minutes. Rest for 10 minutes out of the oven.


Risotto method:

  • In a deep saucepan, heat the oil and butter on a medium heat and sauté the shallot until softened. Add the garlic and cook for a further 2-3 minutes.

  • Add the risotto rice and stir until the rice is coated in the garlic /shallot mix.

  • Turn the heat down to medium-low and add the wine. Stir the rice slowly until the wine has absorbed.

  • Add the hot stock 200ml at a time, slowly stirring, allowing the rice to absorb each addition of stock before adding more. Add the peas and asparagus 5-6 minutes before serving.

  • Cook until the risotto is al dente. (You might not need all the stock.)

  • Season to taste, add the lemon zest and garnish with fresh parsley.
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