"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Thread Tools Display Modes
Old 01-23-2006, 10:07 AM   #1
Executive Chef
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Chicken and vegetable risotto

This relies on the veg to make the risotto ‘creamy’ rather than cheese and/or cream – so it is slightly lower in calories!

1 tbsp olive oil
2 medium carrots finely chopped
1 small or half a large bulb fennel, finely chopped
1 large onion, finely chopped
Inner few sticks of a head of celery, including as many of the leaves as possible, finely chopped
1 litre chicken stock
Bundle of fresh thyme
1 bay leaf
2 skinless chicken breasts, in bite-sized pieces
350g arborio risotto rice
150ml French vermouth (I use Noilly Prat)
Freshly ground salt and pepper, to taste

Heat the oil over a low heat in a large, heavy pan with a lid, add the chopped veg and stir. Cover and cook for at least 20 minutes, stirring occasionally, or until they're really soft and sweet, but be careful not to let them get too brown. Meanwhile, heat the chicken stock in a small saucepan, and throw in a few stems of thyme and the bay leaf. Keep it warm on a very low heat.
When the vegetables are well cooked, stir in the chicken and cook until opaque. Add the risotto rice and stir well to coat it in the oil. Add half the vermouth and stir until the liquid has almost evaporated, then add a ladleful of the stock and cook, stirring, until the rice has absorbed it. Continue adding the stock, ladleful by ladleful, letting the rice absorb each addition, and stirring all the time to release the starches from the rice. When the rice is almost cooked, after about 18 minutes, remove the thyme and bay leaf, season, and add some fresh chopped thyme. Take the pan from the heat, stir in the rest of the vermouth and serve straight away.


Ishbel is offline   Reply With Quote
Old 01-23-2006, 11:31 AM   #2
Assistant Cook
Suus's Avatar
Join Date: Jan 2006
Location: Holland
Posts: 31
This sounds delicious, I once made a beetroot and fennel risotto and it didn't needed any cheese, it was creamy as is.

Suus is offline   Reply With Quote
Old 01-23-2006, 12:55 PM   #3
Executive Chef
Piccolina's Avatar
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
Send a message via AIM to Piccolina Send a message via MSN to Piccolina Send a message via Yahoo to Piccolina
Looks fantastic Ishbel - I am practically hording all TNT low calorie/low fat recipes I can find to help build up a collection and keep my meals diverse. I will have to try this out soon (skipping the alcohol for med reasons), thanks!

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
Piccolina is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:15 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.