I haven’t posted anything in a while, so I thought due to my absence I would come back with a bang… and trust me, you’re gonna want to try this one.
Today’s recipe blog will be!
Maestro! Drum roll please
Chicken, mushroom AND spinach risotto!
Oh yes folks, risotto is always a winner in my book, but with this recipe on how to give it an explosion of flavour through chicken and mushroom, you are bound to impress.
You will need!
- 1 Leek chopped finely
- 100g Unsalted butter
- 300g Arborio Rice
- 150ml White Wine
- 1.5-2ltr Chicken Stock
- 100g Spinach
- 2 Chicken Breasts
- 2tsp Wholegrain mustard
- A light sprinkling of finely chopped Dill
To start, lets prep the chicken for oven baking, place the breasts on some parchment paper on a baking tray. Pre heat your oven to 180 degrees celsius.
Take the wholegrain mustard and spread a teaspoon on the top of each fillet making sure it is even across the top of both, then take the dill and lightly sprinkle over both breasts.
HOOOOOLD UP though! Before you place the chicken in the oven.
Let’s start the risotto. Melt half the butter on a medium heat until it just starts to bubble, stir in the the chopped leak until well mixed with the melted butter, then cover with a circular piece of parchment paper for 10 minutes or until just beginning to turn golden on a low to medium heat.
The chicken should still be waiting on the side, but don’t worry, soon it will be time.
Turn the heat back up to a medium and stir in the arborio rice, keep stirring to lightly fry for a minute or so, pour in the wine and keep stirring, now you are going to hear that a lot, the secret to a great risotto is to just keep stirring.
In a separate pan while the wine is simmering gently and the rice is absorbing all that intense flavour, heat up the chicken stock to a boil, then bring it down to the lowest heat.
Now put the chicken in and set a timer for 25-28 minutes! When the timer goes bring the chicken out, using two forks flake the breasts, cover it loosely with some foil while you finish the risotto.
Using a ladle, start mixing in the chicken stock to the rice 1 ladle full at a time. Each time you add the stock, you then need to stir until the rice is fully absorbed and it is beginning to get thick again. Repeat and stir, repeat and stir, repeat and stir, all until the stock has completely gone.
When the stock has been fully mixed in, bring the heat down to the lowest it will go and stir in the other half of the butter.
In a frying pan fry the mushrooms until soft and the water has reduced and evaporated.
Mix the chicken, spinach and mushrooms in to the risotto and serve with a poached egg on top. Bon appetite!