About this recipe:Risotto is comfort food at its best, and you can ring the changes by adding almost any ingredients you have to hand. This one uses a selection of chicken, pancetta, leeks and courgettes.
2 tbsp olive oil
50g diced pancetta or lardons
4 skinless chicken breast fillets, cut into small cubes
2 leeks, sliced
2 garlic cloves, crushed
2 courgettes, halved lengthways, then cut into half-moon shapes
300g risotto rice
125ml dry white wine
900ml chicken stock, hot
200g frozen petits pois
shredded fresh basil
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Method Prep:15min › Cook:25min › Ready in:40min
Heat the oil in a large, heavy-based frying pan over a medium heat. Add the pancetta and stir for 2 minutes until it is sizzling and starting to colour.
Add the chicken pieces and stir around for 2 minutes. Stir in the leeks, garlic and courgettes and fry, stirring frequently, for 3–5 minutes until they soften.
Stir in the rice, then pour in the wine. Increase the heat and simmer, stirring until almost all the wine has evaporated.
Reduce the heat to moderate and start adding the stock, a ladleful at a time, stirring frequently.
When there are just 2 ladles of stock left, stir in the peas. Continue adding the stock, stirring until the risotto is moist and creamy. Season to taste, then serve sprinkled with fresh basil.
Sliced green beans or mange-tout would also be good as alternatives to peas.
This is a very good base for a risotto, and I was very pleased with the result. I didn't have all the ingredients so I used onions and green beans instead of leeks and frozen peas, but it was still very tasty. And the bacon lardons really add flavour. - 04 Sep 2008
Lovely! I wanted to make it for 6 so I did one and a half times the recipe, it made LOADS so next time I'll just stick to the amounts in the recipe
I served it with a homemade red onion focaccia bread, it was gorgeous!
Thanks - 08 Jan 2013