Spicy Chicken And Zucchini Risotto Food

SPICY CHICKEN AND ZUCCHINI RISOTTO

Steps:

• Prepare chicken by dicing into approximately 1 inch cubes and slice zucchini into small cubes, roughly the same length as a grain of rice. Rusticness is the key here though so don't worry about the odd lump here and there.
• Make up chicken stock with 1 pint boiling water.
• Start by preparing the glaze for the chicken; mix together a pinch of salt, dash of ground pepper, the spices, 1 crushed garlic clove, honey, crushed ginger root and 1 tbsp olive oil and a twist of lime. Put to one side.
• For the risotto, melt the butter in a large heavy pan over a medium to high flame. Add remaining crushed garlic clove and add rice. Coat the rice in the butter for approximately a minute and a half. keep stirring to prevent sticking.
• Add a splash of white wine and stir for a further 15 or so seconds.
• Add half the chicken stock and leave to simmer on a medium flame for 3 minutes. Just before adding remaining chicken stock, add diced zucchini. Leave covered for 5 minutes, then keep checking to see the moistness of the rice for a further few minutes, it should be sticky and creamy, if it gets dry, add a little water. The rice should not be totally soft when served, but "al dente.".
• In a separate frying pan, add a little olive oil and leave to heat. Add chicken and bay leaf and cook for 30 seconds. Add glaze prepared earlier and fry until cooked all the way through.
• Take off heat, stir chicken through and serve! Wonderful with a large glass of white wine.

ZUCCHINI RISOTTO

Steps:

• Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.
• Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente.
• When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and season with pepper to taste.

COURGETTE (ZUCCHINI) AND CHICKEN RISOTTO

Steps:

• Put the oil and onion in a large pan over a low heat. Cook, stirring occasionally, until the onion is translucent. Add the courgette and continue to cook until that is also slightly transparent.
• Add the rice and stir until each grain is covered with oil.
• Then add the liquid a ladle at a time, alternating between stock and white wine, and stirring until each ladleful has been fully absorbed before adding the next. You may not need all the liquid, or you may need a little more. You may use boiling water if you run out of stock and wine.
• Once the rice is cooked through and loose (the Italians call it "on the wave" to describe how liquid it should be), stir through the cooked chicken and parmesan.
• Season and serve immediately.

SPRING RISOTTO WITH PEAS AND ZUCCHINI

Steps:

• Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.
• Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
• Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
• Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.

SPICY LEMON CHICKEN RISOTTO

Steps:

• Combine the cumin, coriander, chilli, garlic, fresh coriander leaves and oil.
• Add the chicken and marinate for as long as possible.
• Grill until chicken is cooked through.
• Keep warm.
• If you prefer you can cut the chicken into small pieces before you marinate it.
• To make the risotto bring the chicken stock to a simmer.
• Keep hot on a low gas.
• Saute onion and garlic in olive oil.
• Add rice and stir until mixture is coated in oil.
• Add more oil if necessary.
• Add wine and stir until absorbed.
• Add half of the lemon juice and stir until absorbed.
• Add chicken stock, one ladle at a time and stir until all liquid is absorbed.
• If rice is still too chewy add some diluted stock, one ladle at a time, until rice is tender.
• Place spinach leaves in a colander and blanch with boiling water.
• Drain and transfer to a bowl.
• Stir through remaining lemon juice and finely chopped lemon rind.
• Stir spinach mix through risotto.
• Season to taste with sea salt and cracked black pepper.
• Slice cooked chicken into small strips and stir through risotto.
• Serve topped with more cracked black pepper, lemon rind, fresh coriander leaves and parmesan cheese.

RISOTTO WITH ZUCCHINI AND PARMESAN

Steps:

• Melt 1 T. butter in heavy medium saucepan over medium saucepan over medium-high heat. Add zucchini, and cook until beginning to soften, stirring frequently, about 3 minutes. Transfer to bowl; reserve saucepan (do not clean).
• Bring 3 cups broth to simmer in small saucepan. Reduce heat to lwo and keep warm.
• Melt remaining 2 T. butter in reserved medium saucepan over medium-low heat. Add onion and cook until tender, stirring occasionally, about 6 minutes. Add rice and stir until opaque, about 2 minutes. Add 1/2 cup broth. Adjust heat so liquid simmers slowly and cook rice until broth is absorbed, stirring occasionally. Continue adding broth, 1/2 cup at a time, until rice is just tender and creamy, stirring occasionally, about 25 minutes.
• Season with salt and pepper. Add zucchini and stir until heated through. Mix in cheese.

CHICKEN & TOMATO RISOTTO

Steps:

• In a small saucepan, heat broth and keep warm. In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm., In the same skillet, saute mushrooms and onion in butter until crisp-tender. Add garlic; cook 1 minute longer. Add rice; cook and stir for 3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.), Stir in the spaghetti sauce, cheese and reserved chicken; cook and stir until thickened.