Risotto is a guaranteed midweek favourite. This one combines earth beetroot with chicken for a hearty, healthy meal.
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Ingredients
- 25g butter
- 5 free-range mini chicken fillets, halved lengthways
- 2 tsp caraway seeds, lightly toasted
- 1 onion, finely chopped
- 200g risotto rice (we like Gallo)
- Splash of dry white wine
- 700ml good-quality chicken stock, hot
- 2 medium ready-cooked beetroot (about 180g), coarsely grated
- 25g parmesan, finely grated
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Method
- Set a frying pan over a medium heat and melt the butter. Add the chicken fillets with 1 tsp of the caraway seeds, then fry until beginning to brown. Remove the chicken, retaining the juices, and set aside.
- Add the onion to the pan and gently sauté for 5 minutes until soft and translucent. Stir in the rice, coating in the juices, then cook for a couple more minutes. Pour in the wine and bubble for 30 seconds, then add the stock, a ladleful at a time, stirring between each addition and ensuring the stock has been absorbed before adding more. When you have a couple of ladlefuls left, add the grated beetroot, the remaining caraway seeds and the chicken.Cook for a further 5 minutes until the rice is cooked but still retains some bite. Stir through most of the parmesan, season, then serve scattered with the remaining parmesan.
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