Chicken And Summer Vegetable Risotto
|Chicken stock/Vegetable stock||1 3⁄4 Pint (1 Liter)|
|Baby asparagus spears||8 Ounce (225 Grams)|
|French beans||4 Ounce (125 Grams)|
|Butter||1⁄2 Ounce (15 Grams)|
|Onion||1 Small, peeled, finely chopped|
|Dry white wine||1⁄4 Pint (150 Milliliter)|
|Arborio rice||10 Ounce (275 Grams)|
|Saffron threads||1 Pinch|
|Frozen peas||3 Ounce, thawed (75 Grams)|
|Cooked chicken||8 Ounce, skinned ad diced (225 Grams)|
|Lemon juice||1 Tablespoon (Of 1/2 Lemon)|
|Freshly ground black pepper||To Taste|
|Parmesan||1 Ounce, shaved (25 Grams)|
1. Bring the stock to the boil in a large saucepan. Trim the asparagus and cut into 4 cm/ 1 1/2 inch lengths.
2. Blanch the asparagus in the stock for 1-2 minutes or until tender, then remove with a slotted spoon and reserve.
3. Halve the green beans and cook in the boiling stock for 4 minutes. Remove and reserve. Turn down the heat and keep the stock barely simmering.
4. Melt the butter in a heavy-based saucepan. Add the onion and cook gently for about 5 minutes.
5. Pour the wine into the pan and boil rapidly until the liquid has almost reduced. Add the rice and cook, stirring for 1 minute until the grains are coated and look translucent.
6. Add the saffron and a ladle of the stock. Simmer, stirring all the time, until the stock has absorbed. Continue adding the stock, a ladle at a time, until it has all been absorbed.
7. After 15 minutes the risotto should be creamy with a slight bite to it. If not add a little more stock and cook for a few more minutes, or until it is of the correct texture and consistency.
8. Add the peas, reserved vegetables, chicken and lemon juice. Season to taste with salt and pepper and cook for 3-4 minutes or until the chicken is thoroughly heated and piping hot.
9. Spoon the risotto on to warmed serving plates. Scatter each portion with a few shavings of Parmesan cheese and serve immediately.