Chicken Parsnip Risotto
In this dish the chicken is marinated in balsamic vinegar which transforms into a glossy, tangy, sticky glaze when it cooks, cutting through the sweet, piny, cheesy risotto beautifully: a flavourful, unique contrast.
Ingredients for 2 people
You'll also need
Olive oil, Pepper, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Place the diced chicken in a bowl with half the balsamic vinegar (save the rest for step 6)
Add 1-2 tbsp olive oil and season generously with salt and pepper
Mix well and leave to marinate until step 4
Peel and chop the parsnip(s) into small bite-size pieces, discarding the root end(s)
Slice the leek(s) across into thin coins
Set the coins in a sieve and rinse under cold water to remove any grit
Boil a kettle
Peel and finely chop the shallots
Strip the rosemary leaves from the stalks
Finely chop the leaves and discard the stalks
Place a large, wide-based pan over a medium-high heat
Once hot, add the chicken to the dry pan and cook for 2-3 min or until starting to brown
Meanwhile, peel and chop (or grate) the garlic
Set the chicken aside on a plate for later and add 1-2 tbsp olive oil and a knob of butter to the pan
Once hot, add the parsnips and cook for 3-4 min or until lightly caramelised, stirring occasionally
Meanwhile, dissolve the stock cube(s) in 850ml (1.7L) boiled water
Add the rice, shallots, garlic, leek and rosemary to the pan and stir for 2 min
Add 200ml (400ml) stock and the remaining balsamic vinegar
Reduce the heat to medium and stir until nearly all the stock is absorbed
Continue to add the stock a quarter at a time, stirring continuously for 15-20 min or until all the stock is absorbed and the rice is tender
Tip: Stirring releases the starch from the rice and makes it creamy
Return the chicken to the pot and cook for 3-4 min or until cooked through
Grate in half the cheese, add another knob of butter (optional) and stir through
Taste and tweak for seasoning, adding more if necessary
Serve and grate over the remaining cheese
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, milk, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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