Chicken and watercress risotto

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This simple-to-make risotto recipe uses chicken legs which are not only moist and flavoursome, but are good for shopping on a budget. Adding freshly picked watercress leaves at the end of cooking gives a vibrant colour and peppery taste. Adam Gray's wonderful risotto would make a fantastic mid-week meal.

First published in 2015




Chicken risotto recipe


  • Fine sieve


Place the chicken legs in a saucepan and cover with the chicken stock. Bring to a boil and simmer gently for 20-30 minutes until the meat starts to come away from the bone
Remove the legs from the stock and set aside. Pass the stock through a fine sieve and keep hot
Heat the rapeseed oil in a heavy-based pan and add the onions. Cook gently for 2-3 minutes without colouring
  • 50ml of rapeseed oil
  • 200g of onion, finely diced
Add the risotto rice to the onions and continue to cook for a further 3-5 minutes, again without colouring
Add the white wine and reduce the quantity by three quarters, stirring the rice occasionally
  • 200ml of white wine
Slowly add the hot chicken stock a ladle at a time, stirring continuously on a medium heat until all the stock has been used. This will take between 15-20 minutes
To serve, remove the meat from the chicken legs ensuring all the skin and sinew has been discarded. Stir the cooked chicken leg meat into the hot risotto rice
Add the butter and stir in the picked watercress leaves. Season with salt and pepper and serve immediately
First published in 2015

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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