Chicken, Lemon and Tarragon Risotto

cook 30 mins
  • 50 g (2 oz) unsalted butter
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 garlic cloves, finely chopped
  • 1 celery stick, finely chopped
  • 1 carrot, peeled and finely chopped
  • 275 g (9 oz) risotto rice
  • 100 ml (3 1/2 fl oz) dry white wine
  • 3 shop-bought ready-cooked chicken breasts, skin removed and diced
  • 900 ml (1 1/2 pints) hot vegetable stock
  • 100 g (3 1/2 oz) finely grated Parmesan cheese
  • finely grated rind of 1 lemon
  • 6 tablespoons finely chopped tarragon
  • salt and pepper
  • Heat the butter and oil in a large frying pan, add the onion, chilli, garlic, celery and carrot and cook over a medium heat for 3–4 minutes until softened. Add the rice and stir for 1 minute or until the grains are well coated. Pour in the wine and stir until it has been absorbed, then stir in the chicken.
  • Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Repeat with another ladle of stock, then continue to add the stock at intervals and cook as before, for a further 18–20 minutes or until the liquid has been absorbed and the rice is tender but still firm (al dente). Reserve 1 ladle of stock.
  • Add the reserved stock, Parmesan, lemon rind and tarragon, season and mix well. Remove from the heat, cover and leave to stand for 2 minutes.
  • Spoon into warm bowls, season and serve immediately.
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