CHICKEN, MUSHROOM AND CHORIZO RISOTTO
Serves 2
1.5 Syns per serving
6 cherry tomatoes, halved
8 button mushrooms, sliced
50g diced chorizo - 3.5 Syns
1 pre-cooked, skinless chicken breast, cut
into bite-sized pieces
1 small clove of garlic, crushed
200g Arborio rice
600ml hot chicken stock
Handful of finely chopped fresh basil
Add the chorizo to a wok and cook until the
oils are released. Add in the mushrooms, garlic and tomato halves.
Cook for about 10 minutes, stirring
occasionally, with the lid on, before adding the chicken pieces. Cook for a
further 2 minutes, then add the rice and half the basil. Stir gently for 2
minutes.
Add a third of the stock, letting it simmer
gently until the liquid is nearly all absorbed, stirring occasionally.
Add more stock, keeping the mixture gently
simmering, whilst stirring regularly, until all the stock is used up and the
rice is tender. Season with black pepper to taste.
Spoon in the remaining basil and serve
immediately on warmed plates.
This is lovely with HEX cheese grated over at the end or stirred through at the end of cooking.
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