Chicken and cavolo nero risotto

Chicken and cavolo nero risotto

From
Harvest
Serves
4–6
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Heat a large heavy-based saucepan over medium heat. Add 2 tablespoons oil, 1 diced onion, 1 crushed garlic clove, 1 sliced leek and 1 finely diced carrot and cook for 3–4 minutes. Add 500 g diced boneless, skinless chicken thighs and cook for 3–4 minutes, or until beginning to brown. Add 300 g risotto rice and stir briefly. Add 125 ml white wine and stir until absorbed. Begin adding 750 ml–1 litre hot vegetable or chicken stock – enough to cover the rice at first, then a ladleful at a time until absorbed, stirring well. Cook for 15–20 minutes, until the rice is just done, with each grain slightly firm in the centre. Add 2 handfuls of chopped cavolo nero and cook for 2–3 minutes, until softened. Remove from the heat. Add 35 g finely grated parmesan, 2 tablespoons diced butter and 2 tablespoons chopped flat-leaf parsley and stir until creamy. Check for seasoning and serve.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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