No-stir smoked chicken and mushroom risotto
( SERVES 4 )
Photo by Annabel Langbein Media
Soffritto is a mixture of aromatic vegetables that forms the starting point for the majority of dishes in the repertoire of Italian home cooks, and, in various flavour variations, for good cooking in so many cuisines. It forms the base of this risotto. To make it, use this recipe.
Read more from Annabel about soffritto here.
|1 Tbsp||Butter, or olive oil|
|2 cups||Risotto rice|
|½ cup||White wine|
|1 cup||Soffritto mix, see introduction for how to make|
|200 g||Mushrooms, sliced|
|4 cups||Vegetable stock, hot; or use chicken stock|
|2 cups||Pumpkin, diced|
|1 Tbsp||Finely chopped rosemary leaves|
|200 g||Smoked chicken breast, or use ham or chorizo, diced|
|4 handfuls||Baby spinach, or chopped spinach leaves|
|50 g||Parmesan cheese, finely grated|
- Heat butter or oil in a large, heavy-based pot, add rice and stir over heat for a minute or two to lightly toast.
- Add wine and allow to evaporate, then stir in soffritto base, mushrooms, hot stock, pumpkin, rosemary, salt and pepper. Bring to a boil, then reduce heat, cover and simmer gently, stirring occasionally, until rice is creamy and just tender (check after 18-20 minutes). It should be very sloppy, so add a little water if it dries out.
- When rice is almost cooked, stir in smoked chicken and spinach. Cook until spinach is just wilted, then remove from heat and stir in parmesan. Adjust salt and pepper to taste and serve immediately.
More aromatic recipes from Annabel
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