Chicken and Wild Garlic Risotto

Name: Chicken and Wild Garlic Risotto
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 50 g Chrorizo, Diced (7 syns); 2 Chicken Breasts, Diced; 1 Onion Diced; 1 Roasted Red Pepper; 400 g Risotto Rice; 1 litre Chicken Stock; 100 g Tomato Puree (about 6 tbsp); 1 tbsp Paprika; Pinch Saffron; Wild Garlic

Tom Horrex @tomhorrex

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.

Tom Horrex @tomhorrex

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.

Saved

Ingredients

30 Minutes

4 servings

50 gChrorizo, Diced (7 syns)
2Chicken Breasts, Diced
1Onion Diced
1Roasted Red Pepper
400 gRisotto Rice
1 litreChicken Stock
100 gTomato Puree (about 6 tbsp)
1 tbspPaprika
PinchSaffron
Wild Garlic

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Steps

30 Minutes

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.