Chicken and green tomato risotto recipePosted by Fiona Nevile in Chicken, Rice and Pasta | 5 comments
For years I thought that risottos were hard to make. I’d order them in restaurants and drool over the creamy rice with bite. I reckoned to cook the rice like that would take real skill. Oh how wrong I was. Risottos are easy. It would take ‘real skill’ to ruin the rice. Risottos are the ultimate comfort fast food.
We eat a lot of risotto throughout the year. They are a delicious way of padding out very little meat. Even Danny, the King of Carnivores adores them. Completely vegetarian risottos are delicious and I don’t think that it will be long before we are eating these too. Danny has discovered Ottolenghi – need I say more.
Anyway back to this recipe. The real stars in this dish are the green tomatoes. Tangy, with a lilting crunch – I’ve fallen in love with these underipe gems. I will be bottling and dehydrating loads to add pizzazz to winter dishes. Suddenly home preserving has an extra dimension – you can’t buy green tomatoes but you can grow them. If you have baskets of these gems, count yourself especially blessed.
Chicken and green tomato risotto (for 4)
2 tbsp of olive oil
275g of Arborio rice
a couple of handfuls of chopped chicken pieces
1 medium red onion – chopped
1 chunky clove of garlic chopped fine (or a teaspoon of garlic granules)
200g of green tomatoes (chopped)
100g of red tomatoes (chopped)
200g of red and green bell peppers (deseeded and chopped)
half a tsp of dried savoury (herb)
Half a tsp of balsamic vinegar
2 tbsp of Mushroom Ketchup
500-750ml of vegetable stock (I used 2 tsp of Marigold vegetable stock powder)
Freshly ground black pepper
3 tbsp of grated parmesan
Heat the olive in a large heavy bottomed sauté pan.
Gently fry the chopped red onion until it becomes translucent.
Add the Arborio rice and stir to coat the rice with the oil.
Add the chopped garlic and stir.
Add the chopped tomatoes, peppers, savoury, balsamic vinegar and Mushroom Ketchup.
Add the hot stock about 200ml at a time and stir until it is absorbed.
When the rice is soft but still has a bite stir remove from the heat and stir in the chopped chicken. Cover the pan for five minutes to allow the meat to heat through.
Add a good dash of freshly ground black pepper, sprinkle with grated parmesan cheese and serve on warm plates.
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