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Chicken, pea and gorgonzola risotto

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, E, P
MineralsNatrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. chicken stock, 1 1/2 litres

  2. butter, 40g

  3. baby fennel bulb, 1, trimmed, finely chopped

  4. onion, 1, finely chopped

  5. celery, 1 finely chopped

  6. garlic clove, 2, crushed

  7. arborio rice, 2 cups

  8. white wine, 1 cup

  9. barbecued chicken, chopped,

  10. 2 cups gorgonzola cheese,

  11. 180g, crumbled

  12. English spinach leaves, 100g

  13. frozen baby peas, 1/2 cup

  14. chives, 1 bunch, finely chopped

Instructions Jump to Ingredients ↑

  1. MAKES 24 Pour stock into a medium saucepan and bring to a slow simmer. Cover and keep hot.

  2. Melt butter in a large, heavy-based saucepan on medium. Saute fennel, onion and celery 4-5 minutes, until tender. Add garlic and cook 30 seconds more, until fragrant.

  3. Mix in rice and cook, stirring, 1 minute. Pour in wine and cook a further 1 minute, until absorbed.

  4. Ladle in stock, 1 cup at a time, and cook, stirring, until all liquid is absorbed (15-20 minutes). Add chicken, half cheese and spinach with last cup of stock. Rice should be soft with a slight bite. Season to taste. Cover and set aside 2 minutes.

  5. Serve topped with chives and remaining crumbled cheese.

  6. TOP TIP You can use other blue cheese or add grated parmesan, if liked.

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