Easiest Way to Prepare Tasty Chicken and Wild Garlic Risotto

Chicken and Wild Garlic Risotto. Great recipe for Chicken and Wild Garlic Risotto. A perfect springtime dish using wild garlic which can be found in abundance in any woodland area. Wild Garlic Risotto with Pan Fried Chicken and Parmesan Crisp.

The thin, long leaves have a mild garlic flavour and the texture of spinach. Great in salads, soups or pestos, wild garlic is very versatile and it's. Add all ingredients except egg yolks and leeks (and serving parmesan and parsley) to the slow cooker. You can have Chicken and Wild Garlic Risotto using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chicken and Wild Garlic Risotto

1. Prepare 50 g of Chrorizo, Diced (7 syns).
2. It's 2 of Chicken Breasts, Diced.
3. Prepare 1 of Onion Diced.
4. You need 1 of Roasted Red Pepper.
5. You need 400 g of Risotto Rice.
6. You need 1 litre of Chicken Stock.
7. You need 100 g of Tomato Puree (about 6 tbsp).
8. Prepare 1 tbsp of Paprika.
9. Prepare Pinch of Saffron.
10. Prepare of Wild Garlic.

Make sure rice is at the bottom and covered with moisture, or it may be crunchy. Asparagus, Mint & Wild Garlic Risotto. Homemade chicken kievs are the ultimate spring comfort dish, made super simple with a few chef tips. This will form the basis of the flavor, along with the garlic and stock; Garlic - freshly mince your garlic!

Chicken and Wild Garlic Risotto instructions

1. Fry the diced chorizo until lightly browned and there is a thin layer of oil covering the wok/pan. Remove and set aside. If at any point the pan seems dry, add a few squirts of Frylight to oil..
2. Fry off the diced chicken until lightly browned. Add to the Chorizo and set aside..
3. Add the diced onion to the pan and fry until softened, add the roast pepper and stir for 30 seconds..
4. Add the rice to the pan, mix to coat and stir for 30 seconds. At this point add the chicken stock to the pan..
5. Add the tomato puree, paprika and saffron and stir to combine..
6. Once the rice has started to swell, add the Chorizo and chicken back to the pan..
7. Stir regularly and cook the rice to taste. Season to taste and serve with wild garlic. Finely chop the leaves and sprinkle on top, garnish with a head of flowers which is also edible. If wild garlic is not available, add a diced glove of garlic to the pan at step 3..

Garlic is a key flavor in this risotto recipe! Olive oil - extra virgin is good, but light olive oils also work; Butter - salted. Vegetable stock - make your own vegetable stock or buy it. What could be more satisfying after a long walk than a bowl of risotto? This recipe could be used as a base for many a risotto, with the ingredients depending on the season.