Chicken and Wild Garlic Risotto
A perfect springtime dish using wild garlic which can be found in abundance in any woodland area. Slimming world friendly at under 2 syns per serving.
Chicken and Wild Garlic Risotto
A perfect springtime dish using wild garlic which can be found in abundance in any woodland area. Slimming world friendly at under 2 syns per serving.
Cooking Instructions
- 1
Fry the diced chorizo until lightly browned and there is a thin layer of oil covering the wok/pan. Remove and set aside. If at any point the pan seems dry, add a few squirts of Frylight to oil.
- 2
Fry off the diced chicken until lightly browned. Add to the Chorizo and set aside.
- 3
Add the diced onion to the pan and fry until softened, add the roast pepper and stir for 30 seconds.
- 4
Add the rice to the pan, mix to coat and stir for 30 seconds. At this point add the chicken stock to the pan.
- 5
Add the tomato puree, paprika and saffron and stir to combine.
- 6
Once the rice has started to swell, add the Chorizo and chicken back to the pan.
- 7
Stir regularly and cook the rice to taste. Season to taste and serve with wild garlic. Finely chop the leaves and sprinkle on top, garnish with a head of flowers which is also edible. If wild garlic is not available, add a diced glove of garlic to the pan at step 3.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Family Favourite Chicken Risotto Family Favourite Chicken Risotto
This quick and easy chicken risotto is a family staple. It's great for a mid week meal and we even take it camping, just preparing the ingredients before we go. By the time the tent is set up, dinner is ready with limited stirring.It freezes well, so we often make double portions for dinners for our little one.
-
Colourful risotto with scampi Colourful risotto with scampi
Risotto is always a great dish to clean out your fridge. In this dish, I use carrots, bell peppers and peas but feel free to try any combination! Have fun and enjoy! :D
-
Butter Chicken Risotto Butter Chicken Risotto
I wanted to make butter chicken one night but when I looked in my pantry I didn't have any basmati or jasmine rice. All I had was Italian arborio risotto rice. And so this butter chicken risotto came to be. Best of both worlds in my opinion.
christinafuda -
Chicken Risotto Chicken Risotto
I have been making this simple and cheap dish for years. Easy to do and affordable. Brendon -
Vegetable risotto stuffed peppers Vegetable risotto stuffed peppers
Great way to use up leftover vegetables. Ingredients can be substituted with virtually any vegetables you have leftover in a the fridge. Quick and tasty. Terriece -
Wild Mushroom Risotto Wild Mushroom Risotto
This is a recipe from Anne Burrel. It is a good recipe to make in mushroom picking season, since it calls for a lot of mushrooms. You can make this recipe with any kind of mushroom.
-
Chicken Vegetable Risotto Chicken Vegetable Risotto
My students find this to be a Challenge but rewarding. It is all about temperature control and not over stirring or under stirring.It takes 20-25 minutes....ish for the rice to cook.
-
Risotto with Chicken, Grilled Corn and Cilantro Risotto with Chicken, Grilled Corn and Cilantro
My students find this to be a Challenge but rewarding. It is all about temperature control and not over stirring or under stirring.It takes 20-25 minutes....ish for the rice to cook. -
Parmesan Risotto Parmesan Risotto
This is a basic recipe. You can add Peas, asparagus, mushrooms or different cheeses to change it up. It's a perfect side dish. Or add cooked chicken and make it a meal.
-
Carnivore Risotto Carnivore Risotto
If you can, don't get just any old chorizo - get the good stuff. Enrique Tomas Jamon Iberico sells fantastic Spanish-style chorizo right here in London - full of spicy flavour and character. Highly recommended for a delicious dinner and some to spare!
-
Saffron Risotto Saffron Risotto
For years we would watch so many TV shows showing risotto and always wanted to make it home. So at first we ventured off to many Italian restaurants to try to find the perfect one. It took about 10 stops before we found a great tasting one, we just wanted a bit more vibrant color so we added some saffron.We took a classic risotto and just made a few adjustments to give it a little flair. Some of the additions are saffron and a touch of cayenne pepper in the broth.
More Recipes
Comments