So far for coeliac awareness week I’ve had breakfast and dessert/afternoon tea, now it’s time for a dinner recipe. Risotto, depending on what you put in it, is a coeliac-friendly dish and something that I would have regularly if I couldn’t eat pasta. I’d also have nice lean arms from all that stirring. It’s a dish that, once you’ve mastered the base, you can add flavours, meat and vegetables to suit your tastes from a basic tomato risotto to an exotic seafood extravaganza.
This recipe has been a staple in my family for years and years and is one of my favourites.
Just like most of my recipes, the first step is to sautee the onion and garlic until it’s soft.
When the onion is transparent, add the rice and stir until it glistens and is well mixed in with the onion and garlic.
Now the time consuming arm workout begins. It really doesn’t take very long (about 20 minutes total) but it seems that way when you’re stirring like crazy. Add the hot stock a little at a time stirring so the rice doesn’t stick to the bottom and burn. As each stock addition is absorbed, add the next. I had a little risotto crisis when I made this. I had everything chopped, lined up ready to go, opened my chicken stock powder and it was dried to a rock. No amount of chipping was going to turn it back to powder. I didn’t have time to dash to the shops so I improvised and used the flavour sachet from a packet of two minute noodles. Now obviously this isn’t a good idea if you’re making it gluten-free but a handy tip for times of need.
Keep tasting the rice as it cooks to check for ‘doneness’.
When the rice is cooked to your liking, add the tinned tomatoes and stir them through. I also threw in a few basil leaves with the tomato.
Add the cooked chicken to the pan and mix it in.
Stir the frozen peas through (of course you can use fresh peas but frozen are so easy and most people have some lurking in the freezer) until they are heated.
Lastly, add the parmesan. Have a taste and season the risotto with salt and pepper.
Tomato chicken risotto (a Claire K Creations mum’s original recipe)
serves 6 generous portions or 7 smaller serves, 490 or 420 calories per serve
- 300g chopped chicken breast, cooked
- 1/2 cup frozen peas
- 2 cups chicken stock mixed with two cups of water (1L liquid total)
- 1 large onion, diced
- 2 cloves of garlic, crushed
- 1 1/2 tins of chopped tomato
- a few basil leaves
- 1/4 cup grated parmesan
- 2 cups arborio rice
- 1 tbsp olive oil
Heat the oil in a large pan over medium heat. Cook the onion and garlic until transparent. Add the rice and stir until glistening.
A little at a time, add the hot stock/water, waiting until each addition has been absorbed before the next is added. Make sure to stir regularly.
Add the tinned tomato and basil. Stir through the cooked chicken then add the frozen peas.
When the peas are heated through, add the parmesan and season to taste.
Serve piping hot with a sprinkle of parmesan or freeze for quick, easy meals.