Pesto & Chicken Risotto
 | Ingredients * 40g butter * 1 onion, chopped * 150g button mushrooms, sliced * 1 and 1/2 cups short grain rice * 1/3 cup white wine * 1 litre boiling chicken stock * 4 thin slices prosciutto * 1 cup cooked chicken, shredded or chopped * 1 cup frozen peas, thawed * 1/2 cup chopped continental parsley * 1/2 cup shredded Parmesan Cheese * grated rind of 1 lemon * 40g butter, softened, extra * freshly ground black pepper, to taste * 2 tablespoons good quality pesto |
Method  Melt butter in a saucepan over medium heat. Saute onion and mushrooms for 1 minute. Add rice and cook for 1 minute. Add wine and cook stirring until evaporated. Add all the boiling stock, reduce heat and simmer covered for 12-15 minutes or until rice is cooked and most of the stock has been absorbed. Meanwhile place prosciutto on a foil-lined tray and cook under a hot grill until crisp. Set aside. Add remaining ingredients except pesto to risotto and stir to combine. Serve risotto with a dollop of pesto, garnished with crisp grilled prosciutto and freshly ground black pepper to taste. Food 4 Life: Thursday, 22nd March 2007 | |
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