Chicken and mushroom risotto
I was late home last night after swimming and trying to watch the Bachelor (goodness, the drama) and cooking this risotto so clearly it's not that difficult. It is delicious and comforting though, perhaps I should have made it for Emily who did a runner from the rose ceremony - poor love (not).
2 chicken breasts - chopped into small chunks
400g arborio rice
3 cloves of garlic - crushed and chopped
1 leek - chopped finely
Zest of 1 lemon
1 zuccini - chopped finely
8 – 10 mushrooms - chopped into small chunks
2 big handfuls of baby spinach
Salt and pepper
750ml chicken stock
400ml dry white wine
3/4 cup grated parmesan
Juice of 1 lemon
Prepare the chicken, garlic, leek, lemon zest and zuccini and heat a good lug of oil in a large non-stick pan. Season with salt and pepper and fry the garlic, leek, lemon zest and zuccini over a medium heat until fragrant. Add the chicken and mushrooms and fry until the chicken is golden and the mushrooms soft. Stir in the arborio allowing the rice to soak up the flavour and crisp a little. Stir in 250ml chicken stock and bring to the boil, stirring as the liquid begins to reduce. Stir in 150ml of white wine, stirring as the liquid begins to reduce. Continue alternating stock and wine until the rice is almost cooked. Add the baby spinach and cover for a couple of minutes to allow the spinach to soften, stir through and check the rice, if it's not cooked add a little more stock and keep stirring. When cooked stir through the lemon juice and then add the parmesan. Stir to combine and then season to taste.
Serve with lots of black pepper and a little extra shaved parmesan.