Sunday, 7 August 2011

Beetroot, Chicken and Mint Risotto

I love happy accidents. This dish came about on a soggy afternoon, when I stuck my head in the fridge and realised that the cupboards were pretty bare save for a lone chicken breast, a package of beetroot and my flourishing window ledge mint bush. Lucky for us, these three flavours just work so well together. 


Definitely one of my new 'go-to' recipes. Fresh and sweet and summery.  Mint really rocks.

Beetroot, Chicken and Mint Risotto


For 2

1 large chicken breast, chopped into 1cm pieces
1 cup arborio rice
1 small onion, chopped
1/2 cup white wine
3 small beetroot, cooked and chopped into 1cm pieces
3-4 cups chicken stock
Large handful fresh basil, chopped
A grating of parmesan if you want

Over a medium-high heat, fry the chopped chicken until nicely browned. Remove and set aside. In the same pan, saute the onion in olive oil until soft and translucent (not brown) then add the rice. Stir well for 2 minutes, making sure that each grain is coated in oil. Add wine. Stir until absorbed. Start adding the stock, half a cup at a time. With the final half cup of stock, stir in the chicken, chopped beetroot (and any juices from them) and half of the mint. Stir until all liquid is absorbed. It will be bright pink! Serve with a grind of black pepper and the rest of the chopped mint on top. A shaving of parmesan might be nice. (next time I'm going to crumble a little goats cheese on top...)



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1 comment:



  1. "I am really enjoyed this dish; it was flavorful and filling.
    this dish looks incredible! :)
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    ReplyDelete