Smoked chicken risotto

Risotto is one of those great meals that is versatile and yummy. I have a few risottos that I make that actually call for a set list of ingredients. However, most of my risottos are developed out of what ever is left in the fridge. That's how this risotto was born.

Risotto is also great for those among us that are gluten intolerant. It can also be as healthy or as naughty as you like. I'm sure to post many more risotto recipes.

Bon appetit!

Smoked chicken risotto (Recipe by Stef @ Essential ingredients)

Serves 4 - 6

1 litre chicken stock

½ c water

1 tbsp olive oil

2 cloves garlic, finely chopped

1 onion, finely diced

1 ½ c aborio rice

½ c dry white wine

3 rashers of bacon

1/3 cup grated parmesan

250 gr smoked chicken, sliced

200 gr mushrooms, sliced

½ c peas

¼ broccoli floret buds

100 gr spinach

2 tbsp whole grain mustard

2 tbsp sour cream

2 tbsp parsley, chopped

salt to taste

Step 1: Prepare the stock

Place the stock and water in a medium saucepan. Bring to the boil. Reduce the heat and let simmer.

Step 2: Prepare the risotto base

Place the oil in a large heavy based saucepan over a medium heat. Add the garlic, chopped bacon and onions to the pan. Cook the onion until translucent, about 4 minutes. Add the rice to the pot and stir to coat with the oil. Cook the, stirring, for a few minutes until the rice is opaque.

Step 3: Cook the rice

Pour the wine in the sides of the pan, stirring until absorbed. Add the stock to the rice, ½ cup at a time, stirring until absorbed. Continue to add the stock to the rice in ½ cup batches until the liquid is absorbed. Total cooking time should be about 35 minutes, or until the rice is just tender.

Once all the liquid has been absorbed, add the parmesan and mustard to the rice mixture, stir to combine.

Step 4: Finish the risotto

Add the sliced mushrooms, peas, broccoli, spinach and chicken to the risotto in separate batches, stirring after each addition. Take the risotto off the heat and stir in the sour cream and chopped parsley. Taste and season with salt and pepper as necessary.