Chicken, Spinach and Pea Risotto

Assalamu alaikum wa rahmatullahi wa barakatuhu!



This is one of my favourite recipes for risotto. A risotto is an Italian rice dish cooked in stock to a creamy consistency. My recipe isn't a traditional one, but has a few twists from me.

A Simple List of Ingredients:

1. Cut Boneless Chicken Breast
2. Salt and Pepper
3. Oil
4. Vegetable Stock 
5. Onion
6. Risotto Arborio Rice
7. Spinach
8. Peas
9. Cheddar Cheese

Bismillah, let's begin!

First, preheat the oven to Gas Mark 6.

Place 1 pound of cut boneless chicken breast into a mixing bowl.

Season with salt and pepper.

Stir to coat the chicken.

Heat a little oil in a pan, and fry the chicken.

Fry the chicken until lightly browned.

The next ingredient is vegetable stock.

Place the chicken into an ovenproof dish, and pour in enough vegetable stock to cover the chicken.
Place in the preheated oven for 20 minutes or until completely cooked through.

For the risotto, slice 2 onions.

Heat a little oil in a pan, and fry the onions until they are soft.




Once the onions are softened ..

Take the next and main ingredient which is 14 ounces risotto arborio rice.

And, for more information of risotto arborio rice, look above!




Add the rice and stir well.




Next, take 1 litre of hot vegetable stock.




 Add a ladle full of the hot stock and stir continuously. When all this has been absorbed, add more stock.




Continue adding more stock, stirring continuously, until the rice is cooked.

Next, take a few handfuls of baby spinach. I didn't have any fresh so I used frozen.

Add the spinach.

And the peas.

Add the cooked chicken and season well with salt and pepper.

Stir everything together. Bring to a boil.

Cover and simmer for 10 minutes until the peas are cooked.

To finish off, add a handful of Cheddar cheese. 

Stir through to melt.





Serve straight away.

Wasalaam!

Chicken, Spinach and Pea Risotto

Ingredients

For the Chicken

·     1 pound Boneless Chicken Pieces

·     Salt and Black Pepper, to taste

·     Few tablespoons of Vegetable Oil

·     Vegetable Stock

For the Risotto

·     2 Onions, peeled and sliced

·     14 ounces (396 grams) Risotto Arborio Rice

·     1 litre Hot Vegetable Stock

·     Few handfuls of Baby Spinach

·     Few handfuls of Frozen Peas

·     Salt and Black Pepper, to taste

·     Handful of Cheddar Cheese, grated

Method

1.   First, to cook the chicken, preheat the oven to Gas Mark 6. Place the chicken into a mixing bowl and add the salt and pepper.

2.   Heat the vegetable oil in a pan. Fry the chicken until it becomes light brown.

3.   Place the chicken into an oven dish, and pour over enough of the vegetable stock to cover it. Bake in the oven for 20 minutes or until completely cooked through.

4.   For the risotto, fry the onions in some oil until soft. Add the rice and stir well.

5.   Add a ladleful of the hot stock, and stir continuously. Once this has been absorbed, add another ladleful. Continue adding more stock, stirring continuously until the rice is fully cooked.

6.   Next, add the spinach, the peas, the cooked chicken, salt and black pepper. Stir well and bring to the boil. Cover and simmer for 10 minutes.

7.   Add the grated cheese, and stir through. Serve immediately!

{Adapted from BBC Food}

Wasalaam!