Spicy Chicken and Zucchini Risotto Recipe #238819
Thick, creamy and every so slighty spicy. Delicious and simple to make.
by Bonjour Elle
20 min | 10 min prep
SERVES 2
- 2 inches fresh gingerroot
- 3/4 teaspoon dried chili
- 1 pinch salt
- pepper (to taste)
- 3 tablespoons olive oil
- 1 bay leaf
- 1 teaspoon honey
- 1/2 teaspoon ground cloves
- 2 garlic cloves
- 3/4 teaspoon paprika
- 2 chicken breasts
- 6 ounces risotto rice
- 1 chicken stock cube
- 1/2 ounce butter
- 1 dash white wine (1 splash)
- 1 large zucchini
- 1/2 lime
- 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.
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5 stars