Mark Dodson's smoked chicken risotto recipe achieves is both delightfully different and joyfully humble. You can buy smoked chicken from some supermarkets or request if from your local butcher - you can also use regular chicken, if you prefer

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
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
What 'to sweat' means
To sweat is to cook something - usually vegetables - gently on a low-medium heat until tender but not coloured, while stirring frequently
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
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
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
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Wine Matching

Find out why we suggest matching this Smoked chicken risotto recipe with a rosé wine, a light and crisp white wine, or a fresh and medium bodied white wine



Jerusalem artichoke

  • 100g of Jerusalem artichoke, peeled and finely sliced
  • 50ml of Red Wine Vinegar
  • 50g of sugar
  • 10ml of red wine
  • salt


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Mark Dodson's smoked chicken risotto recipe is simple yet innovative; rustic yet contemporary, try it out for size

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