Chargrilled summer vegetable risotto with lemon and herb chicken
You can use pretty much any selection of summer vegetables for this dish.
Chargrilled summer vegetable risotto with lemon and herb chicken
You can use pretty much any selection of summer vegetables for this dish.
Cooking Instructions
- 1
Cut the chicken in half horizontally almost all the way through and open out. So the chicken is all the same thickness and you’ve maximised the surface area. Alternatively place in a bag and batt out using a rolling pin. Whisk all the marinade ingredients together and pour over the chicken and set aside for later (you can do this a couple hours in advance and leave covered in the fridge)
- 2
Make the risotto base by sweating off the onion in the oil and butter until softened. Add in the finely chopped garlic and thyme leaves, cook out for another couple of minutes. Stir in arborio rice to coat. Gently fry for a minute. Add in white wine, allow to sizzle, reduce and fully absorb. Add stock 1 large ladle full at a time. Each time allow to absorb, stirring frequently on a gentle heat.
- 3
Cut the courgette into 3-4mm thick slices lengthways. Bend the asparagus at the lower part of the stem until the woody base snaps off. Coat all the vegetable in oil and seasoning. Cook on a preheated chargrill pan. Set aside for later and roughly chop.
- 4
When the risotto is almost fully cooked out, stir in cream cheese and chargrilled summer veg, stir to combine.
- 5
Stir in lemon zest, grated parmesan, chopped parsley. Season generously, add a squeeze of lemon if you like.
- 6
Served topped with sliced chargrilled chicken, more grated Parmesan and cracked black pepper.
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