Search This Blog

Tuesday, 1 February 2011

Mushroom and Silverbeet Risotto

This did require some preparation but it was very tasty. If you don't have silverbeet use spinach. When I made this I used the leftover stock from the Garlic Thyme Pot Roasted Chicken recipe which was about 400ml and topped it up with store bought stock. I also used the fat from the top of the stock instead of the olive oil and butter to toast the rice.

2 cups risotto rice
4 cups chicken stock (more may be necessary)
8 silverbeet leaves deveined and roughly chopped
2 tbs yoghurt (natural or Greek)
1/2 an onion finely diced
2 cloves of garlic minced
1 cup grated Parmesan cheese
1 sprig rosemary stripped
2 tbs pesto
5 chicken thigh fillets
1 lemon
2 tbs butter
2 tbs olive oil
300 gms diced mushroom
1 1/2 cups white wine

Combine chicken and pesto and allow to marinade in the fridge for a while.
Steam or boil the silverbeet until just cooked, drain, squeeze out any moisture, allow to cool then blend with the yoghurt in a food processor then set aside in the fridge.
Heat 1 tbs butter in a large heavy based frying pan, when it foams add 1 tbs olive oil. Add the stripped rosemary and half of the garlic, cooking until fragrant then add mushrooms, toss to coat and saute until mostly cooked. Add 1/2 cup white wine and reduce, remove and set aside.
Cook the chicken in a frying pan in a little oil over a medium heat (so the pesto doesn't burn) until just cooked and set aside.
Heat the stock in a medium sized frying pan. Using a large, heavy based frying pan with high sides, saute the onion and remaining garlic over a medium high heat. When translucent add risotto rice and toss to coat, toasting for about 1 to 2 minutes. Add the wine and allow to almost completely absorb. Reduce the heat to medium. From this point add 1 ladle of stock at a time when each previous one is almost absorbed. When the stock is almost all gone, try a few rice grains, if they are still quite uncooked add more stock to your saucepan and continue until cooked. This should take about 18 - 20 minutes.
When the stock has been absorbed and the rice is just cooked, remove from the heat, stir in the silverbeet,  any juice from the chicken, mushrooms and Parmesan cheese. Check for seasoning then spoon into serving bowls.
Top with sliced chicken and a squeeze of lemon.

No comments:

Post a Comment