Name: Chicken, pea and gorgonzola risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1.5 litre chicken stock; 40 gram butter; 1 trimmed finely chopped baby fennel bulb; 1 finely chopped onion; 1 finely chopped celery; 2 clove garlic, crushed; 2 cup arborio rice; 1 cup white wine; 2 cup barbecued chicken; 180 gram crumbled gorgonzola cheese; 100 gram english spinach leaves; 1/2 cup frozen baby peas; 1 bunch, finely chopped chives

Ingredients

1.5 litre chicken stock

40 gram butter

1 trimmed finely chopped baby fennel bulb

1 finely chopped onion

1 finely chopped celery

2 clove garlic, crushed

2 cup arborio rice

1 cup white wine

2 cup barbecued chicken

180 gram crumbled gorgonzola cheese

100 gram english spinach leaves

1/2 cup frozen baby peas

1 bunch, finely chopped chives

Method

1.Pour stock into a medium saucepan and bring to a slow simmer. Cover and keep hot.

2.In a large, heavy-based saucepan, melt butter on medium. Saute fennel, onion and celery 4-5 minutes, until tender. Add garlic and cook 30 seconds more, until fragrant.

3.Mix in rice and cook, stirring, 1 minute. Pour in wine and cook a further 1 minute, until absorbed.

4.Ladle in stock, 1 cup at a time, and cook, stirring, until all liquid is absorbed (15-20 minutes). Add chicken, half cheese and spinach with last cup of stock. Rice should be soft with a slight bite. Season to taste. Cover and set aside 2 minutes.

5.Serve topped with chives and remaining crumbled cheese.

You can use other blue cheese or mild grated parmesan, if preferred.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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