Ravenous for Risotto!

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Sorry I haven’t posted for so long, it was more a case of writers block rather than the boys not having been fed for months!  It’s just that I like to write something profoundly interesting before the recipe but I just don’t seem to have had anything to say!

 

So failing anything really note worthy, I might just share with you an observation that I made recently about how our bodies very cleverly take exactly what they need from what we eat and get rid of the rest.

 

I made this observation when changing my youngest son’s nappy recently as in it I found one of the little ball bearings that you get with the Geomag magnetic construction toys. I was at my sister’s house at the time and when I went downstairs laughing to tell her what I found she looked quite shocked – not, I tell you because she couldn’t believe I left them lying around (I’m blaming No.1 son for that) – nor that it had passed through with no problems – but purely because I told her I had debated whether to fish it out and wash it! Well, can you blame me – anyone whose kids have got Geomags will know that there always seem to be more of the magnetic rods and not enough of the ball bearings! For the record, I didn’t!

 

Swiftly on to the cooking! If you think that cooking risotto involves standing over a pan ladling in vats of hot stock and stirring constantly then stop, it’s not true! Whilst the stirring constantly does give it a creamer texture it comes out just as well if you just boil it.(Well good enough for the children)  So here is an easy recipe for Chicken Risotto which is great when the children are tired as it’s not lot of effort to eat it!

 

Chicken Risotto – For 2 children

• 1 small onion finely chopped
• 1 Chicken Breast
• 150g of Risotto Rice
• 500ml home made stock or half strength stock from cubes
• Handful of frozen peas or veg of your choice
• Some grated parmesan or cheddar (optional)
• Dessertspoon of crème fraiche (optional)

Add some oil to a saucepan and gently fry the onion until soft – add in the chicken and fry off for a couple of minutes. Add in the rice and keep it moving around the pan for about one minute until it starts to go translucent. Now add in the most of the stock and simmer on a low heat as per the packet instructions which is probably 20 mins but I always think it takes more like 25.  Five minutes before the end add in your peas.

 

Towards the end of the cooking time keep adding the remaining stock until it has all been absorbed. You will need to do a bit of stirring at this stage to ensure it doesn’t catch. If you require any additional liquid then use some boiled water.   To finish add a handful of parmesan or cheddar and a dessertspoon of crème fraiche for that restaurant quality richness!

 

This recipe is also nice with bacon and mushrooms, just add them in place of the chicken. Obviously you can also use any vegetable you have in, my boys like green beans in it -  you just need to add them earlier than the peas or par boil them first.

 

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Tags: Chicken Risotto, Kids Recipes, Risotto