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