Leek, Chicken & Beetroot Risotto
Risotto is always a great stand-by meal for busy families. This dish comprises of mostly staple pantry and refrigerator ingredients with a few fresh vegetables and some left-over chicken to help along the way. This version is a wonderful pink colour thanks to Golden Circle's beetroot, and is loaded with lots of simple but delicious flavours.
1 litre chicken stock
2 tbsp butter
1 tbsp olive oil
1 onion, diced
1 leek, cleaned thoroughly and thinly sliced
2 cups Arborio rice
250ml white wine, at room temperature
2 cups cooked shredded BBQ chicken (or leftover chicken)
¾ cup HEINZ frozen green peas
225g can GOLDEN CIRCLE Sliced Beetroot, drained & julienned
½ cup freshly grated parmesan
Freshly ground pepper and salt, to taste
Shaved parmesan, to serve (optional)
Pour stock into a small saucepan and bring to the boil slowly. In a large saucepan heat 1 tablespoon butter and oil together and add onion and leek. Sauté for 3-4 minutes stirring until soft. Add the rice and cook for 3-4 minutes still stirring until the rice grains are too hot to touch.
Add wine and cook for 1 minute. Slowly add 1 cup of hot stock and stir constantly until most of the liquid has been absorbed. Repeat the process, adding more stock after the liquid has been absorbed. Continue until almost all the stock has been used then add the chicken.
Add peas, GOLDEN CIRCLE beetroot and parmesan cheese. Season to taste with pepper and salt and finish risotto with a tablespoon of butter. Serve immediately mounded in a bowl plate and sprinkle with shaved parmesan.
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