I made this on Monday evening. I’ve not make risotto for aaaaaaaaaages so thought I’d give it a go. Last time I made a risotto it was with butternut squash so I thought I’d got for that again. I decided to augment it with some bite-sized, fried chicken pieces and some torn up slices of serrano ham. I basically cobbled this recipe together out of two other recipes, coupled with a little bit of what-I-already-had-in-the-fridge. It works though and makes a lovely, creamy risotto.
300g of risotto rice
1 red onion, chopped
2 chicken thighs, cut into 1cm chunks
½ a medium sized butternut squash, peeled, deseeded and diced
Olive oil for frying and drizzling
2-3 slices of serrano ham, torn into strips
500ml of hot chicken stock
200ml of white wine or dry sherry
1-2 tablespoons of creme fraiché
A generous knob of butter
Salt and pepper to taste
In a pre-heated oven (200oC) roast the butternut squash dice, drizzled in oil, until cooked through. Set aside.
Gently fry the chicken in a frying pan and fry until golden brown. Set the chicken aside
In a large saucepan gently fry the chopped onion for a couple of minutes until soft. Add the rice and stir well until the rice is coated in the oil and mixed well with the onions.
Add the white wine and stir until the rice absorbs the wine.
Then add the stock a ladle-full at a time, stirring well each time until the stock is absorbed.
Keep adding stock until the rice is cooked through and tender.
Before adding the last ladle-full of stock stir in the butternut squash cubes, the chicken pieces and the strips of torn up serrano ham.
Once the rice is cooked and the squash, chicken and ham are well stirred in take the saucepan off the heat and stir in the creme fraiché and butter. Season with salt and pepper.
Serve immediately, with some crusty bread if you’ve got some.
This is delicious, really creamy and tasty, but still light . Give it a go!