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Smoked chicken and butternut squash risotto

Smoked chicken and butternut squash risotto

Smoked chicken and butternut squash risotto

PT1H

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1
For the Jerusalem artichokes, place the vinegar, sugar and red wine in a pan and bring to the boil. Once boiling, place the Jerusalem artichokes into the pan and season with a little salt. Bring back to the boil and cook for 1-2 minutes so that the Artichokes remain crisp. Drain and set aside
  • 100g of Jerusalem artichoke
  • 50ml of red wine vinegar
  • 10ml of red wine
  • 50g of sugar
2
For the risotto, sweat the onion in a little olive oil in a large pan over a medium heat. Add the rice and stir, make sure that each grain is coated in the oil. Add the diced butternut squash and sweat again
  • 25g of onion
  • 120g of risotto rice
  • 100g of butternut squash
3
Add the white wine and leave until it begins to boil. Then, add a first ladle of the warm chicken stock and allow the rice to soak up the liquid. Once the pan becomes dry, add another ladle of chicken stock. Repeat this process until all of the chicken stock has been used and the risotto has the desired consistency
  • 40ml of white wine
  • 250ml of chicken stock
4
Once the rice is cooked, remove from the heat and add the Parmesan. Stir in the knob of butter and add the smoked chicken. Return to the heat for a minute to ensure that the chicken is hot
  • 40g of Parmesan
  • 20g of unsalted butter
  • 200g of smoked chicken breast
5
Divide the risotto across 4 plates. Garnish with sun dried tomatoes, pitted black olives, Parmesan shavings, some salad leaves and the Jerusalem Artichokes. Serve immediately
  • 2 2/3 handfuls of sun-dried tomatoes
  • 20g of black olives
  • 2 2/3 handfuls of Parmesan shavings
  • 100g of mixed salad leaves

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