It’s been quite a couple of weeks over here. I’ve managed to have food poisoning twice (from eating out) plus a tiny cold. So I’ve not been cooking that many interesting things, hence being a bit quiet on the blog front! I’m back to normal now and I’ve got a tasty risotto recipe to share with you.
Ok, ok, risotto isn’t that summery, but with little pops of green leek, soft mushrooms and tender leftover chicken it’s savoury and completely passable in hot weather. Top it off with plenty cheese and you have yourself a year-round winner.
You can leave the chicken out of this if you’re veggie, it was only because I had some hanging around in the fridge that it ended up going in. It would be completely fine without it.
Mushroom, Leek and Chicken Risotto
- Around 150-200g arborio rice
- 1 pint chicken or veg stock
- 1 glass white wine
- 2 leeks
- 100g mushrooms
- 2 cloves garlic
- 1 bay leaf
- 50g Parmesan, grated
- Olive oil
Chop up the leeks into small 1cm rounds. Wash thoroughly. Crush the garlic and chop the mushrooms. In a big saucepan, soften the leeks in some olive oil until they are translucent and just about to brown. Add another glug of olive oil, and then the rice.
Stir the rice in the oil until it becomes opaque and then add the glass of wine and a little of the chicken stock. Pop the bay leaf in. Keep the risotto on a low heat, stirring occasionally and adding the chicken stock a little at a time so the rice is always covered in liquid.
Meanwhile in a seperate pan, cook the mushrooms in a little oil until they are tender. Add these in when the risotto rice is almost cooked, along with the cheese and the chopped up left over chicken. Let simmer for another 3-4 mins or until the chicken is piping hot and then serve with extra Parmesan and cracked black pepper.