Over the weekend I did a little cooking, and made something new that I thought I would share. I have done risotto recipes many times on this blog as they’re something that I just love to cook and I find very easy. This time I thought I would do a chicken, lemon and thyme risotto – using fresh thyme grown in my very own garden. I am going to link below the other risotto recipes that I have shared in the past. It tasted AMAZING… I think it could be one of the best i’ve done; without sounding big headed 😉 The flavours all went together so well and luckily I got the balance right between the different flavours and seasoning. I’d love for you all to try this so you can see what I mean!
Chicken, Lemon and Thyme Risotto
Ingredients (serves 4):
3 organic chicken breasts diced// 1 onion finely chopped // 2 cloves of garlic finely chopped with the onion // handful thyme // 50g frozen peas // 250g arborio risotto rice // splash white wine // 1.5 litres chicken stock // 10ml double cream // parmesan // butter and oil // seasoning
Prepare all ingredients, ready to go into the risotto. This makes life so much easier as the risotto needs to be constantly stirred and watched. Start by adding a knob of butter and oil to the pan on a medium-low heat. I like to use this gorgeous china pan with quite a large base however it isn’t very deep. Once the butter is bubbling add the onion and garlic. Keep stirring until golden. Then, add the chicken and brown all over. Add more oil if the mixture becomes too dry. Once brown add the peas, some seasoning and a bit of thyme.
Keep mixing for a while, just to give the chicken a chance to cook a bit. Then spoon the mixture around the dish and add the rice into the middle. Go around the pan and stir the chicken and peas into the rice. Add a splash of white wine – it should sizzle. This is my favourite bit… it sounds like real cooking! Turn the head down a tiny bit. With the chicken stock, add a tiny bit at a time and stir until soaked in. Once this is done, add more and so on. This process should take about 25-30 minutes. Once all the stock has been used, try some of the risotto to see if the rice is cooked. If not use some more chicken stock and continue with the same process until it is.
Once the rice is cooked turn off the heat, add the cream and the rest of the thyme. Also add some more seasoning if you feel like it needs it. A risotto is very much based on taste testing, and this is essential to make sure that you get the balance of flavours right. Don’t forget to taste and season throughout the whole process.
Courgette, Lemon and Basil Risotto // Bacon and Courgette Risotto
– have a good day –