Roasted Chicken Risotto Recipe
Sweet Corn, Peas, Shiitake Mushrooms, Roasted Peppers, Spinach, Oven-Roasted Tomatoes, Stracciatella, Pesto Oil, Pancetta
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Ingredients
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Main Ingredients
Broth
Seasoning
Method
Preparation
- 1
Prepare the broth
In a saucepan, combine the chicken broth and water. Bring to a simmer and keep warm over low heat.
- 2
Cook the pancetta
In a large skillet or pot, cook the diced pancetta over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pan.
- 3
Cooking the Risotto
- 4
Add Arborio rice
Add the Arborio rice to the pan and stir well to coat with the fat. Toast the rice for about 2 minutes until slightly translucent.
- 5
Add broth gradually
Begin adding the warm broth to the rice one ladle at a time, stirring continuously. Allow the rice to absorb most of the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 6
Incorporate remaining ingredients
After the rice has cooked, stir in the shredded chicken, sweet corn, frozen peas, roasted bell peppers, fresh spinach, and diced oven-roasted tomatoes. Cook for an additional 5 minutes to heat through.
Finishing Touches
- 7
Add cheese and seasoning
Remove the risotto from heat and stir in the grated Parmesan cheese, stracciatella cheese, and pesto oil. Season with salt and black pepper to taste.
- 8
Serve
Serve the risotto hot, garnished with crispy pancetta and additional pesto oil if desired.
