A lot of people think risotto is complicated to make, but it is actually really simple – all you need is a good recipe, like this yummy one from Heleen Meyer. Risotto is a popular Italian rice dish that can be served as a starter, main course or side dish. Arborio rice is a short grain rice and gives this dish its typical creamy, soft texture. Stock is gradually stirred into the rice so that it can cook slowly, but it
should not be cooked until it is completely soft. The Italians refer to this as ‘al dente’, as with pasta. In this recipe Heleen combines lemon, thyme and peas, which is absolutely delicious together.
This simple combination is divine and can be enjoyed as a main meal or as a light meal without the chicken.
Lemon & pea risotto with chicken
Recipe by Heleen Meyer
Image by Adel Ferreira, for LiG Tydskrif
Serves 6
15 ml (1 tbsp) olive oil
2 leeks, halved and sliced
1 large clove of garlic, crushed
500 ml (2 cups) uncooked arborio rice
250 ml (1 cup) dry white wine or water
finely grated rind of 1 lemon
30 ml (2 tbsp) lemon juice
1,5 litre (6 cups) vegetable stock
250 ml (1 cup) frozen or fresh peas, rinsed
2 handfuls baby spinach
60 ml (¼ cup) finely grated pecorino or parmesan cheese
45 ml (3 tbsp) fresh thyme leaves
45 ml (3 tbsp) olive oil
lemon juice, salt and pepper to taste
6 pan-fried chicken breast fillets, sliced extra pecorino or parmesan cheese, olive oil and lemon wedges to serve
1. Heat the oil in a large frying pan over medium heat. Sauté leeks and garlic until soft. Stir in the rice and sauté for a few more minutes.
2. Add the wine or water all at once and continue stirring until everything has been absorbed.
3. Stir the lemon rind and juice into the stock and keep warm in a separate saucepan over a low heat.
4. Ladle warm stock over the rice, one or two spoonfuls at a time. Gently stir until everything is absorbed, before adding more stock.
5. Take care not to overmix the risotto, as the rice grains can easily become too soft and stodgy.
Repeat the process with the remaining stock or until the rice is just cooked (‘al dente’) – this should take 25-30 minutes.
6. Gently stir in the peas, spinach, cheese, thyme and oil. Season to taste and serve with the chicken breast fillets, extra cheese, a dash of oil, pepper and lemon wedges.
Tips:
1. Serve the risotto without the chicken breast fillets as a starter.
2. Replace the chicken with pan-fried pork fillets, fish or crispy bacon for a main meal.
3. Broccoli florets can also be added towards the end of the cooking time for some extra colour, fibre and wholesome goodness
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