So with a newborn baby to cater for, and a daily routine of feeding, burping and nappy changing, my time in the kitchen has been non existent until this week. We have relied on pre-prepared portions from the freezer, a few takeaways and please don’t judge me but the odd ready meal like pizzas. I am also lucky that the husband is a decent cook and has been cooking some fresh grub.
But there was one magical day where I felt quite energetic and baby was asleep when it came round to cooking dinner so I decided to give hubby the first night off in a month. Not wanting my first night back in the kitchen to be too exhausting I opted for a risotto. I find them easy and therapeutic to cook and a perfect vehicle for marrying up various ingredients knocking around in the fridge and store cupboard.
On this momentous night my fridge offered me a “Masterchef invention test stylee” range of ingredients to include a solitary leek, 1/2 used pack of button mushrooms, 2 red peppers and 1/2 bag of carrots. I opted for the leek and mushrooms together with a one large chicken breast I had defrosted.
Chicken, Leek and Mushroom Risotto
1 large chicken breast (it was a big one!)
1 medium leek, finely sliced
150g of button mushrooms, sliced
150g of arborio risotto rice
500ml chicken stock
1/2 tsp of dried thyme
glug of olive oil
cracked black pepper
In a medium pan soften the leek in a mix of butter and olive oil, then add the chicken and cook until browned. Then add the mushrooms, thyme and rice and cook for a couple of minutes to toast the grains.
If at this point you have some white wine (alcohol has been limited in this house during pregnancy so I didn’t have any) add a splash and let it cook out.
Then add a third of the stock and stir it through and cook on a low heat until all the stock has been absorbed into the rice. Add more stock and continue until the rice is cooked. Stir in a couple of knobs of butter to add a glossy unctuous feel to the risotto and season with lots of cracked black pepper. If you have any, sprinkle with grated parmesan to serve.
Enjoy with a couple of slices of ciabatta and a glass of wine!