When the evening’s are cold and you feel like some comfort food, risotto certainly hits the spot. The great thing about risotto is you can add any combination of ingredients, there is no set rules. Whatever meat and veggies you have in you fridge you could turn into a great tasting risotto. One of my favorite’s is a mushroom risotto using portabello mushrooms which have so much flavor.
One of the things I love most about risotto is, if you are lucky enough to have left overs, the flavors infuse more and I think it actually tastes better eaten the next day for lunch at work or a quick dinner.
2 handfuls Rosemary sprigs finely chopped
1 Garlic clove finely crushed
Place the finely chopped rosemary and crushed garlic in the olive oil. Let infuse for at least an hour
500g Chicken diced
1 Onion finely diced
2 Gluten free Vegetable Stock Cubes or 2 Tsp GF Veg stock powder dissolved in 1 litre of hot water. Extra hot water may be required
2 cups Arborio Rice
Tasty or Parmesan Cheese or your favourite brand
In a non stick pan, fry the infused oil with the rosemary and garlic, add the onion and chicken.
When chicken is cooked through remove chicken/onion/rosemary/garlic from pan and set aside
Add the rice to the frypan and stir the rice for 2-3 mins allowing the oil to coat the rice
Slowly add the stock water to the rice, stirring constantly, adding more when the liquid has been absorbed by the rice.
Add more stock water until the rice is almost cooked, it should be slightly firm and there is not much liquid remaining in the base of the pan.
Add the chicken/onion/rosemary/garlic back into the rice
Grate cheese through the rice and stir to combine