Pipers Farm - award winning meat available with next day delivery
RISOTTO of CHICKEN with GREEN PEAS
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Ingredients
250g diced chicken 150g finely chopped onion 125g peas (fresh or frozen) 2 cloves minced garlic 2 tbsp chopped, fresh tarragon small wine glass dry white wine approx 1 litre chicken stock (= 3 tubs Pipers' stock) 225g risotto rice approx. 2 tbsp olive oil 60g unsalted butter ½ tsp salt A few twists of black pepper 1 tbsp freshly grated Parmesan 30g unsalted butter |
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Heat the butter and oil in a heavy bottomed pan, over a medium heat.
Fry the chicken for about ten minutes. Add the onions and continue to fry until they are soft. Add the rice and stir fry until it is coated with the oil and butter. Add the fresh peas (if frozen add 10 minutes later), garlic tarragon, and seasonings. Add the wine and simmer until it has been absorbed. Now, start adding the stock, which is kept hot over a very low heat, about two ladlefuls at a time. Keep adding like this as it becomes absorbed, stirring occasionally. Towards the end (20 - 30 minutes) stir continuously to prevent it sticking to the pan.
The dish is cooked when the rice is soft, with a slight "bite" at its centre. Turn off the heat. Stir in the butter and Parmesan, lid and allow to stand for 4 minutes.
You will have achieved a satisfying, well flavoured dish in its own delicious, creamy sauce that needs no other accompaniment.