Chicken, Green Bean and Mushroom Risotto
Jun. 1st, 2011 07:21 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentric in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomJust invented this, and concluded that I must do it again. Forever.
Dietary notes: The only crucial elements to this are the rice, the cooking oil, and the stock. Everything else can be substituted or left our or added to. You won't end up with the same dish, but it ought to be tasty anyway!
Accessibility notes: You could probably avoid the chopping part of this recipe if you bought pre-sliced items, but it does require you to stand over hot pots and stir for about half an hour, and keep ladling small amounts of liquid.
2/3 cup of Arborio rice
Some cooking oil
2 chicken thighs or one full breast, sliced
Around 6 mushrooms, preferably Portobello, sliced
2 small onions, sliced
Some thyme, dried or stripped from the stem
2 tsp of garlic mince or 2 cloves garlic
1/2 cup white wine or sherry
4 cups stock
Generous handful of string beans, top-and-tailed and cut into one to two inch sections
Cracked pepper
2 tsp basil pesto
Parmesan or Pecorino cheese
1. The chicken needs to be cooked, in small pieces, with thyme. You could grill it or fry it - possibly in the same pot as you're going to do the rice, or in a frying pan while you get the rice going.
2. The mushrooms should be sauteed and set aside.
3. Meanwhile, or subsequently (using a large pot, like a stockpot, or a deep frying pan):
- fry the onions and garlic in a generous amount of oil (around 2 tbsp).
- stir the rice through the oil until coated.
- pour in the wine, stir till absorbed.
- repeat with ladlefuls of stock, stirring for 20 min to half an hour, until the rice is soft and fluffy. You should do this on a fairly low heat, just above simmer.
- when the rice is almost done, add the pesto, pepper and beans and stir until beans start to soften.
- add chicken and mushrooms, stir until warmed.
- serve in bowls with parmesan cheese and freshly cracked pepper to garnish.
This is going to serve 3-4 people, depending on how much your people eat.
Dietary notes: The only crucial elements to this are the rice, the cooking oil, and the stock. Everything else can be substituted or left our or added to. You won't end up with the same dish, but it ought to be tasty anyway!
Accessibility notes: You could probably avoid the chopping part of this recipe if you bought pre-sliced items, but it does require you to stand over hot pots and stir for about half an hour, and keep ladling small amounts of liquid.
2/3 cup of Arborio rice
Some cooking oil
2 chicken thighs or one full breast, sliced
Around 6 mushrooms, preferably Portobello, sliced
2 small onions, sliced
Some thyme, dried or stripped from the stem
2 tsp of garlic mince or 2 cloves garlic
1/2 cup white wine or sherry
4 cups stock
Generous handful of string beans, top-and-tailed and cut into one to two inch sections
Cracked pepper
2 tsp basil pesto
Parmesan or Pecorino cheese
1. The chicken needs to be cooked, in small pieces, with thyme. You could grill it or fry it - possibly in the same pot as you're going to do the rice, or in a frying pan while you get the rice going.
2. The mushrooms should be sauteed and set aside.
3. Meanwhile, or subsequently (using a large pot, like a stockpot, or a deep frying pan):
- fry the onions and garlic in a generous amount of oil (around 2 tbsp).
- stir the rice through the oil until coated.
- pour in the wine, stir till absorbed.
- repeat with ladlefuls of stock, stirring for 20 min to half an hour, until the rice is soft and fluffy. You should do this on a fairly low heat, just above simmer.
- when the rice is almost done, add the pesto, pepper and beans and stir until beans start to soften.
- add chicken and mushrooms, stir until warmed.
- serve in bowls with parmesan cheese and freshly cracked pepper to garnish.
This is going to serve 3-4 people, depending on how much your people eat.