Lemon Chicken Risotto & Pine Nut Salad
Would you like to make the most of that leftover roast chicken? Or, maybe you’re just looking for a new risotto recipe to try? Here’s a dish which you’ll love. The ingredients have been chosen to compliment each other and create a really fresh tasting meal, which is quick and easy to put together.
Because a lot of risotto’s suffer from the same texture same taste, there’s the addition of a pine nut salad, to give a little crunch, and some fresh peas which pop in your mouth. That should keep things interesting!
For the risotto
- 1 large shallot, finely chopped
- a knob of butter
- 1 tbsp olive oil
- 150g risotto rice, such as carnaroli
- ½ glass white wine
- 1pt/500ml chicken stock
- 100g cooked chicken, shredded and chopped
- 1 handful peas
- 25g parmesan, grated
- 1 ½ tbsp lemon juice
- salt and pepper
For the pine nut salad
- 2 tbsp pine nuts
- 2 rashers streaky bacon, cut into thin strips
- a few mixed lettuce leaves, such as lamb’s lettuce and rocket
- 10 tarragon leaves
- squeeze of lemon juice
- drizzle of olive oil
Place a frying pan on a medium heat and add the knob of butter and a tablespoon of olive oil. Once the butter begins to froth add the chopped shallot and fry for 2-3 minutes.
Add the risotto rice and give everything a good stir to get it coated in the butter. Fry for a few minutes before adding the wine. Once the wine is absorbed begin adding the stock, a little at at time. Once the stock is absorbed add a little more until the rice is nearly cooked and you’ve nearly used up all the stock – this normally takes around 20 minutes.
Meanwhile, toast the pine nuts in a dry frying pan. Flip them over a few times until they’re browned on both sides – try not to forget about them! Remove from the pan and set aside.
Add a little olive oil to the empty pan and fry the bacon until it’s nice and crispy. Remove and set aside.
Add the chicken, peas and parmesan to the risotto and stir until everything is hot and the cheese has melted. Season with salt and generous amount of pepper, before adding the lemon juice. Depending on how you like your risotto, you could add a little more hot stock now.
Serve on a bed of salad, tarragon leaves and pine nuts and top with the bacon strips. For a dressing just squeeze a little more lemon juice over the salad, and then add a little drizzle of olive oil.
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