Chicken, Leek & Spinach Risotto

I was first introduced to risotto by my Mum, many moons ago. It was a Monday night ritual, using the leftover meat from the Sunday roast. And always with Branston Pickle as an accompaniment!

Whilst in Sainsbury’s the other day, I noticed they have started selling chicken drumstick fillets. Hallelujah! The tastiest part of the chicken and cheaper than thigh. I had to put them to the test …

This risotto bears a striking resemblance to my Chicken, Leek and Spinach Broth, using many of the same ingredients, and in the words of my wife, each mouthful is like a mini chicken roast dinner!

Serves 4

Ingredients

  • 2 tbsp cooking oil (I use rapeseed oil)
  • 100g onion, finely chopped
  • 100g celery, finely chopped
  • 100g carrot, finely chopped
  • 250g leek, finely chopped
  • 250g chicken drumstick fillet, chopped (you can use chicken thigh instead)
  • 350g risotto rice (Arborio or Carnaroli)
  • 1.2 litres chicken stock (hot) (Top Tip 1)
  • 125g chopped frozen spinach
  • 4 tsp chopped parlsey
  • Salt & pepper

Method

  1. Heat the oil in a large saucepan
  2. Stir in the onion, celery, carrot and leek, coating with oil.
  3. Cover with a lid and allow the vegetables to sweat over a gentle heat for 10 minutes, or until softened.
  4. Add the chicken
  5. Continue to cook, whilst stirring, over a low-medium heat until the chicken is just coloured on all sides.
  6. Stir in the rice until well incorporated.
  7. Add two ladles of stock and the spinach.
  8. Add plenty of ground black pepper.
  9. Stir in the stock and cook over a low-medium heat, until absorbed.
  10. Add another ladle, stirring and cooking until absorbed.
  11. Continue until all the stock is gone – this will take approximately 30 minutes. You want the rice to be tender, with a slight firmness.
  12. Stir in the parsley.
  13. IMPORTANT! Take off the heat, cover with a lid and leave for 10-15 minutes to rest.

Serve and enjoy – preferably with Branston Pickle!

Top Tip

  1. Keep the stock in a smaller saucepan with a low heat under it. You want to add hot stock to avoid dropping the temperature of the risotto.

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