almonds amaretti apple apricots artichoke aubergine avocado bacon baking banana basil beef beetroot beverage blackberries blueberries bread breakfast broad beans broccoli brownies butternut squash cake carrot celeriac celery cheap and healthy cheese chicken chickpeas chilli chocolate cinnamon cooking coriander courgette crumble cupcakes curry dairy free dairyfree dates delicious dessert dinner dip drawing dressing drink easy eatclean eggs fibre figs fish flapjacks flavour flaxseed flourless food frangipane fresh fruit garlic gherkin ginger glutenfree goats cheese goji berry goodness granola grapes green healthy herbs homegrown homemade houmous hummus ice cream indian ingredients jam japanese juice lamb lemon lentils linseed london lunch mackerel marmalade meat mint morning muffins mushrooms my recipe naughty nutritional nuts oats oil olives omega 3 omelette orange organic overnightoats paprika parmesan parsley parsnip pasta pastry pate pavlova peanut butter pear pepper pesto pigeon pomegranate pomelo porridge potato prawn protein prune pudding pumpkin seeds raspberry recipe rice risotto rye salad salmon seeds september simple smoothie soda bread soup spices spinach strawberry sugar sugar free sunflower seeds sushi sweet sweet potato thai tomato tomatoes treat twinings twinings tea valentines day vegan vegetables vegetarian walnuts wheat free yoghurt yum
Tuesday, 6 March 2012
Fattening but Delcious - Boursin Risotto with Chicken and Mushroomss
Recipe (serves 4):
250g risotto rice
1 litre chicken or vegetable stock
A dash of white wine (optional)
2 large chicken breasts (cut into chunks)
1 large onion (chopped)
2 garlic cloves (chopped or crushed)
2 tsps mixed herbs or seasoning
1 pack of chestnut mushrooms (roughly 320g) cut into four
1 square pack of garlic and herb Boursin cheese (only use half)
1 cup peas (blanched in warm water)
1. Fry the onion and garlic in a little oil in a large frying pan/pan/wok for a minute.
2. Add the chicken and brown it for a minute also. Put in the rice and start slowly adding the stock...little by little.
3. Now it is time for the dash of white wine if you have any, and half the Boursin cheese. You want to add the cheese early because the dish become quite runny when the cheese melts and you want the risotto to absorb all the juices and not become sloppy.
4. Keep stirring and gradually adding more stock if it needs (around 15 minutes).
5. When the risotto rice is almost cooked, add the chopped mushrooms and season.
6. Finally after a couple of minutes, put in the blanched peas to heat up, and once the risotto rice and chicken is cooked, you're ready to serve.
Posted by Olivia Huntingford