Serves 4
Preparation time: 20 minutes,
plus making the stock and pesto
Cooking time: 35 minutes
FOR THE RISOTTO BASE
1 tbsp olive oil
75g unsalted butter
1 large onion, finely diced
2 garlic cloves, finely diced
250g good quality risotto rice,
200ml 1 cup dry white wine
1 litre hot Vegetable Stock
1 courgette finely diced
FOR THE RISOTTO
2 tbsp olive oil
4 skinless chicken breasts
3–4 tbsp Fresh Basil Pesto (Basil leaves, garlic, flaked almonds, olive oil, parmesan)
100ml double cream
150g Parmesan cheese, grated, plus
extra for serving
juice and zest of 1 lemon
Fresh chives
sea salt and freshly ground black pepper
TO SERVE
A few crisp lettuce leaves or micro herbs to garnish
Some Crispy Fried Shallots
Method:
Heat the oil and butter in a large frying pan over a medium heat. Add the onion and garlic and fry for 5 minutes, stirring occasionally, until softened. Stir in the rice to coat it in the onion mixture. Pour in the wine and stir until it is absorbed by the rice. Add a small ladleful of the hot stock and stir until the
stock has been absorbed by the rice before adding the next ladleful. Add the courgette, then continue adding the stock for about 10 minutes, stirring so the rice cooks evenly, until you have used half of it. This is the risotto base and it can be left at this stage, if more convenient, and the dish finished later. If you want to do this, transfer the rice to a container with a lid and leave to cool completely. When cool, cover and chill in the fridge for up to 2 days. To cook the chicken, preheat the oven to 160c, Heat the oil in an ovenproof frying pan over a medium-high heat. Season the chicken with salt and
pepper, add to the pan and fry for 3 minutes on each side to colour, then transfer the pan to the oven and cook for 10 minutes until the juices run clear 70c, Remove from the oven, cover and leave to rest for 2–3 minutes, then slice into strips.
To finish the risotto, reheat the reserved stock. Return the risotto base to the large pan over a medium-low heat. Continue to add the stock a ladleful at a time for about 10 minutes, stirring continuously, until the stock has been absorbed and the rice is tender but still retains some bite. Stir the pesto and chicken into the rice, then stir in the cream, Parmesan and lemon juice and season with salt and pepper. Sprinkle with the chives and some extra Parmesan and serve with salad and crispy shallots.
