Chicken and pea risotto

Ingredients

1 onion finely chopped

2 garlic cloves, peeled and chopped

A chicken breast for each person, cut into slices

A sprinkle of oregano and basil

2 bay leaves

Small tea cup of peas (asparagus is nice when in season)

Salt and pepper to taste

500 mls chicken stock

A good drop of white wine

A knob of butter and olive oil to cook

Padano cheese, grated into slivers with a potato peeler

Method

Melt the butter and olive oil in a large frying pan.  Gently fry the onions and garlic for a few minutes before adding the chicken pieces.  When the chicken is sealed, add the rice, peas, seasoning and dried herbs.  Stir everything to mix well.  With a ladle, add the chicken stock slowly one or two ladles at a time.  When the stock is finished, add the wine.  Continue to stir occasionally and if it needs more liquid add a little water in the same way.  Take a spoon out to check if the rice is cooked.  It shouldn’t be mushy.

Side 1

I made a side of courgettes (zucchini), cubed with sliced mushrooms in a little olive oil, butter, teaspoon of turmeric, salt and pepper with a little lemon juice.

Side 2

A large bowl of mixed salad

Avocado spring salad

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s