Dave’s Chicken Risotto

Our CEO Dave McNamara has shared his delicious risotto recipe – a special gift for you to say thanks for your AMAZING support!

 

Watch this video to cook along with Dave and you’ll find the recipe below.
Serves: 4 people
Cooking time: 1 hour

Ingredients

  • 1 cup Arborio or Carnaroli rice
  • Finely sliced 2 inches of the white part of the leek
  • 1 clove of garlic, minced
  • Approx. 1 litre chicken stock
  • 1 Moroccan style chicken breast (can be bought) or you can make it using your own Moroccan spices and 2 chicken thighs depending on size (the thighs have flavour!)
  • 1 mild chorizo sausage
  • 1/2 cup diced pumpkin (cubes about the size of your thumbnail)
  • 6-8 snow peas
  • 1/2 a corn on the cob
  • A handful of chopped spinach
  • Grated parmesan cheese – to your taste (at least a 1/4 cup)
  • Rind of a lemon
  • Finely chopped parsley
  • Knob of butter
  • Salt and pepper

Method

  1. Finely slice chorizo and slowly brown in oil over a medium heat. Remove from oil.
  2. Add the chicken and cook through. Remove from oil.
  3. Add a little more oil if needed, add garlic and leek. This will cook very quickly so be careful not to brown it. Coat the rice in the oil, garlic and leek.
  4. Add the pumpkin, chorizo and chicken. Stir them through then add boiling stock to cover the rice and simmer.
  5. Continue to add stock as the liquid disappears from the pan, add enough to be about a fingernail above the rice.
  6. After about 15-20 minutes, check the rice, it should have the tiniest amount of give when you taste it and it should be wet. When it hits this stage, stir through snow peas and corn and then take it off the heat and let it rest for about 2 minutes.
  7. Then stir through the spinach, cheese, lemon, parsley and butter. Taste for salt and pepper. Boom – done!

 

Make it veggie!

Use vegetable stock and remove the chicken and chorizo.