November 07, 2023 / In food , chicken / Tagged as: risotto, olive oil, leek, green beans, peas, garlic, white wine, tarragon, parsley, chives, parmesan, pepper, chevril, chicken, mushrooms
Risotto, leek, green beans and peas
Total Cook Time
30 minutes
Ingredients
- 2 tbsp olive oil
- 2 leeks (large ones) trimmed and diced
- 1 garlic clove, crushed
- 1.2 litres of vegetable stock
- 350g risotto rice (arborio rice)
- 150ml white wine
- 125g green beans
- 100g peas
- 4 tbsp mixed herbs (chives, parsley, tarragon)
- 50g grated parmesan
- salt & pepper
- fresh chevril sprigs as garnish
- 500g cooked chicken, chopped
Method
- Heat the oil in a large pan (or saucepan).
- Gently fry the garlic and leeks for 5 minutes. Until softened but not coloured.
- Bring the stock to a simmer in a separate pan.
- Stir the rice into the leeks, stirring until the grains are coated in oil and almost transparent. Cook for a minute.
- Add the wine and allow to bubble down for one minute. Stir throughout.
- Add a ladle of stock and allow to be absorbed. Stir throughout.
- Continue to add ladles of stock, each time making sure the previous one was fully absorbed.
- As soon as the rice appears to be almost al-dente, warm the peas and beans in a separate pan.
- Add the peas and beans and chicken to the rice.
- Cook the rice until it is al-dente. Remove from heat.
- Add the mixed herbs and parmesan cheese.
- Season to taste.
- Serve in warm bowls.
Notes
Serves 4. Great one pan dish.
“The secret to a good risotto is to cook it slowly” - Nevin Maguire.
Replace the leeks with other in-season vegetables.
Risotto cakes can be made from the leftovers. Roll the leftovers into patties. Coat in a mixture of parmesan and fresh bread-crumbs before frying in butter until golden.
An alternate version is leek & mushrooms (an omit the green beans & peas). Saute both in olive oil and set-aside, adding to the rice mix later on.
The creaminess of this dish comes from the release of the starch from the rice.