So it’s the end of a long weekend -which definitely deserves a blog post. It’s been a lovely, chilled-out weekend even though it’s been a tad wet outside.
I thought I would write a ‘foodie’ post as I haven’t done one in a while. I’ve got many non-food-related projects on the go but nothing quite ready to share yet! so I thought I’d share one of my favourite things to make for dinner. Risotto is easy to make and is so versatile as you can chuck different veggies and bits at it and pair it with whatever!
This is a recipe that I seem to have created over time through experimentation and adaptation of other recipes. It uses pretty basic ingredients -most of which I already had in the cupboard. I have taken great inspiration from the Chiappa sisters and their easy and delicious risotto recipes -although I have strayed from their recipe and methods a bit! Here’s a link to a video by the Chiappa sisters that shows how to make a classic risotto.
I’ve chosen to pair my Creamy Asparagus Risotto with Lemon & Herb Marinated Chicken -a yummy, easy dinner. This recipe will make enough for 3-4 people (less if those people have big appetites!)
Lemon & Herb Marinated Chicken with Creamy Asparagus Risotto
For the Chicken:
- Chicken (any kind you like -just adjust cooking times accordingly! I used boneless, skinless mini fillets today)
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 1/2 tsp red wine vinegar
- 2 tsp garlic Italian herbs
Place the chicken in a suitable, oven-proof dish. In a medium bowl mix the remaining ingredients together and pour over the chicken to coat. Cover the chicken with cling film and place in the fridge. Allow to marinate for 2 hours (or more if you like!).
Once marinated take out of the fridge and cover with tinfoil. Place in a pre-heated oven at 190 degrees for 20 minutes or until cooked through.
While the chicken is cooking prepare the risotto.
For the Risotto:
- 30g salted butter
- 1 tbsp olive oil
- 200g Arborio rice
- 3 vegetable oxo cubes (or other veg stock cube)
- Juice of one lemon
- 8 fresh asparagus spears
- 1/2 tsp oregano
- 1/2 tsp basil
- a full kettle boiled and at the ready!
- grated cheese (of your choice) to serve
In a glass measuring jug dissolve 3 oxo cubes into 500ml boiling water. Set aside.
Wash and cut the asparagus into pieces (I cut each spear into about 3 pieces). Place in a pot and boil until cooked.
In a separate pan melt the butter and olive oil together. Stir in the rice and stir until all of the oil has been absorbed.
Gradually add ladles of stock to the rice, waiting until the stock is absorbed before adding the next ladle full, stirring frequently. Once all of the stock has been used continue this process with boiling water until the rice is cooked and tender. Allow the liquid to be absorbed leaving you with a creamy risotto. Stir in the lemon juice, oregano and basil and season to taste. Stir in the cooked asparagus.
Check the chicken is thoroughly cooked and serve with the risotto. Sprinkle cheese on top if desired (I think you should desire this as it’s super good!).
Hope you enjoy! Let me know if you have any risotto favourites?