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Smoked Chicken, Garden Peas & Asparagus Risotto


Ingredients

  • 2 Servings of Spring Risotto
  • Taste of The Lakes Smoked Chicken 
  • Peas
  • Asparagus
  • Parmesan

Method

  • Take two saucepans and place on  medium heat
  • In one add 500mls of water and bring to the boil. Once boiling add the diced vegetable stock
  • In the other add 2 tablespoons of oil. Add the risotto rice and keep it moving. Allow all the grains to be coated in the oil and wait for them to start splitting slightly
  • Add a ladle of the stock water the grains and keep it moving….!
  • When half the water has been absorbed  add another ladle full.
  • Add the peas and asparagus . When reduced by half add the remaining stock.
  • Open the chicken breast and place on a chopping board
  • You will need to remove the skin from the chicken…..to do this place the fatter part of the chicken at the top of the board and gently use your fingers to pull the skin away from the chicken. Pull down gently and this will remove without damaging the chicken underneath. If you pull from the opposite direction you can end up taking part of the chicken with the skin
  • Still keeping the fatter part of the chicken facing upwards use a sharp knife to carefully butterfly the chicken in half creating 2 equal portions
  • Slice both portions into 1cm fingers and tear and add to the risotto 
  • Turn the risotto off and allow to rest and sit for 3-4 minutes 
  • Add a knob of butter and the Parmesan. Plate up in two bowls and Enjoy! 

     
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