Chargrilled summer vegetable risotto with lemon and herb chicken

Name: Chargrilled summer vegetable risotto with lemon and herb chicken
Total time: 1800 s
Yield: 2 people
Cuisine: British
Ingredients: 1 white onion (finely diced); 1 tbsp rapeseed oil + 1tbsp butter; 1 large clove of garlic (finely chopped); 1-2 tsp fresh thyme leaves (picked and chopped); 250 g Arborio rice; 125 ml white wine; 1 vegetable stock cube + 800ml boiling water; Small bunch of asparagus; 1 courgette; 80 g cream cheese; 1-2 tbsps chopped summer herbs (parsley); Fine zest half a lemon; 30 g grated Parmesan; 2 tbsp rapeseed oil, salt and pepper; 1 large chicken breast (butterflied out); Juice and zest of half a lemon; 1-2 tsp white wine vinegar; 1 tsp honey; 1 Clove garlic crushed into a puree; 1 tbsp chopped summer herbs (rosemary, parsley); Generous pinch of sugar, salt and cracked black pepper; 2-3 tbsp rapeseed oil; Pinch chilli flakes (too taste); Pinch ground coriander; Pinch turmeric

ChefGoulding@EdmundsWSC @cook_23781120

West Suffolk College

You can use pretty much any selection of summer vegetables for this dish.

ChefGoulding@EdmundsWSC @cook_23781120

West Suffolk College

You can use pretty much any selection of summer vegetables for this dish.

Saved

Ingredients

30minutes + marinating time

2 people

Base Risotto and vegetable garnish
1white onion (finely diced)
1 tbsprapeseed oil + 1tbsp butter
1large clove of garlic (finely chopped)
1-2 tspfresh thyme leaves (picked and chopped)
250 gArborio rice
125 mlwhite wine
1vegetable stock cube + 800ml boiling water
Small bunch of asparagus
1courgette
80 gcream cheese
1-2 tbspschopped summer herbs (parsley)
Fine zest half a lemon
30 ggrated Parmesan
2 tbsprapeseed oil, salt and pepper
Marinated chicken
1large chicken breast (butterflied out)
Juice and zest of half a lemon
1-2 tspwhite wine vinegar
1 tsphoney
1 Clovegarlic crushed into a puree
1 tbspchopped summer herbs (rosemary, parsley)
Generous pinch of sugar, salt and cracked black pepper
2-3 tbsprapeseed oil
Pinchchilli flakes (too taste)
Pinchground coriander
Pinchturmeric

Saved

Steps

30minutes + marinating time

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.