CHICKEN & SPINACH RISOTTO

CHICKEN & SPINACH RISOTTO
by

Ingredients

  • 3- 3 1/2 cups chicken or vegetable stock
  • Olivani olive oil
  • 1 medium onion finely chopped
  • 2/3 cup arborio rice
  • 1/2 cup Matua Valley sauvignon (optional)
  • 1/2-1 tsp Gregg’s thyme
  • 2 x Tegel chicken breasts, sliced or 60 grams goats cheese, crumbled
  • 2 cups baby spinach
  • 15 grams Tararua butter
  • Gregg’s freshly ground salt and pepper
  • Shaved parmesan
  • Zest of one lemon (optional)

The Social Cooking Way

Heat stock in a small pan. Heat oil in a large saucepan and pan fry chicken over a medium high heat for approximately 5 minutes or until browned, remove.

Reduce heat to medium and add the onions to the pan, adding more oil if necessary and cook over a medium heat until softened. Add the rice and toast until it crackles and takes on a nutty aroma. Add the wine (if using) and cook until almost all the liquid has been absorbed. Add the thyme, half the stock and stir over a low/medium heat until absorbed.

Add remaining stock, a ladle at a time until the rice is tender and the liquid has been absorbed, roughly 20 minutes. Taste regularly to make sure rice is tender but not overcooked.

On the last ladle of stock, return the chicken to the pan and mix through. Check seasoning. Add the spinach and a small knob of butter and stir through. The risotto should be creamy but not too thick, as it will thicken on standing.

Serve topped with shaved parmesan and lemon zest.

To make a delicious vegetarian dish simply omit the chicken and mix through goats cheese at the end.


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