Cider risotto with broad beans, asparagus, cress and cider poached chicken
|3||Chicken breasts, skinless|
|300 ml||Apple cider|
|300 ml||Chicken stock|
|1 cup||Broad beans|
|1 bunch||Asparagus, bases removed, cut into 3cm lengths|
|1||Onion, finely chopped|
|2 cloves||Crushed garlic, crushed|
|1 Tbsp||Canola oil|
|250 g||Arborio rice|
|¼ cup||Parmesan cheese, finely grated|
|½ cup||Watercress, chopped|
|1 Tbsp||Avocado oil|
|1 to serve||Parmesan cheese, shaved|
- Place the chicken breasts in a large heavy-based frying pan and cover with the cider and stock.
- Bring to the boil, then reduce heat and simmer for 10 minutes.
- Remove the chicken from the pan and rest in a dish with a little of the cider stock.
- Blanch the beans and the asparagus in some lightly salted boiling water and refresh in an ice bath.
- Saute the onion and the garlic together in a large frying pan. Add the rice and cook for two minutes while stirring.
- Gradually add the cider stock, a little at a time until the rice is al dente.
- Stir in the butter and the grated parmesan. Add the blanched vegetables and the watercress and stir to combine.
- Slice the poached chicken into strips and carefully mix into the risotto.
- Serve with some shaved parmesan and a drizzle of avocado oil.
Get your hands on a quality Arborio rice and a great, aged parmesan. It’ll make the world of difference to your risotto. The second secret? Serve it fast. Don’t have your risotto sitting and waiting for your guests – actually start making it when they sit down at the table. It only takes 10 minutes!