Creamy. Fresh. Properly satisfying.
Creamy, fresh and full of Italian-inspired flavour, this Chicken Italia risotto is an easy way to turn simple ingredients into something seriously satisfying.
A deliciously fresh mix of vibrant green veg, bursting with vitamins A and C to help support your immune system, plus plenty of fibre to keep your gut happy and healthy.
Serves: 4-5
Per Serving: 552kcal | 28g protein | 15g fat, of which 8g saturated fat | 70g carbs, of which 6g sugar | 5g fibre
Ingredients
· 1 pack HECK! Chicken Italia Chipolatas, sliced
· 300g Risotto rice
· 1 white onion, finely diced
· 3 garlic cloves, crushed
· 500ml chicken stock (you may not need it all)
· 50g parmesan, grated
· 10g parmesan, shaved (to serve)
· 100g garden peas, blended into a purée with a splash of boiled water
· 50g broad beans
· 50g asparagus, sliced
· 50g salted butter
· 100ml prosecco
· Fresh basil, chopped
· 10g pine nuts, toasted
Method
1. Bring the chicken stock to a gentle simmer and keep warm.
2. Heat a large pan over medium/ high heat and cook your Chicken Italia Chipolatas 8-10 mins until golden. Remove, slice and set aside.
3. In the same pan, soften the onion in a little butter until translucent. Add the garlic and cook for 1 minute.
4. Stir in the risotto rice and cook for 2/3 minutes until lightly toasted.
5. Pour in the prosecco and allow it to reduce until mostly absorbed.
6. Add the warm stock a ladle at a time, stirring regularly and allowing each addition to absorb before adding more. Continue until the rice is creamy and just tender.
7. Stir through the pea purée, broad beans, asparagus, grated parmesan, butter and basil.
8. Fold through the sliced Chicken Sausages and warm gently.
9. Serve topped with toasted pine nuts and shaved parmesan.