
Chicken - Back Seat Chicken and Rocket Risotto
I do all the cooking normally, but now and then, Jane does me her speciality – a risotto. I cook them too...but she does them better. We divide the labour well in our house and she is happy that I do all the cooking and food shopping – but it is bliss when she takes over and cooks one of her specials.

Ingredients
- 1 onion
- 75 gm unsalted butter
- 400 gm arborio risotto rice
- 2 chicken thighs cooked skinned and meat stripped off
- 1.2 litres of chicken stock brought to a simmer and kept there
- 2 handfuls of rocket roughly chopped
- 2 tsps crème fraîche
- Glass of a good white wine
- 50 gm parmesan grated
- Black pepper
Details
Level of difficulty Easy
Cooking time 15mins
Cost Average budget
Preparation
Step 1
Fry onions in half the butter til soft.
Add rice and toast it well til it is sizzling and opaque.
Step 2
Then add the wine and boil for a minute to evaporate the alcohol. Start to add the stock. A ladleful at a time, stirring constantly and making sure the rice absorbs all the liquid before adding any more.
Step 3
The mixture will gradually become smoother and creamier. After 15 minutes or so, when the risotto is ready, add the chicken. Stir round for another 5 minutes.
Step 4
The rice should be still a little firm to the bite. Now stir in the rest of the butter, the rocket, crème fraîche and the parmesan. Add a little black pepper to taste.
Step 5
Take off the heat and leave to rest for two minutes.
Step 6
Serve to a hungry and waiting audience who will thank you lots and lots for cooking it for them!!
Grazie bella!
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
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