Chicken, Courgette and Broad Bean Risotto with Pesto

Chicken, courgette and broad bean risotto with pesto

This dish just sings of early summer, as the courgette and broad beans come in to harvest, get them fresh if you can. The perfect dish for a lovely summers evening, with a glass of crisp white wine.

Serves 2

Used in this recipe

Free Range Chicken Breasts, Skin Off (450g)

£11.35 £2.84/100gAdd to box

Free Range Chicken Breasts, Skin On (450g)

£11.10 £2.78/100gAdd to box

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Ingredients

2 Dorset Meat Company chicken breasts, cut in to cubes.
3tsp olive or rapeseed oil
1 tsp butter
2 courgettes about 6 inches long, diced
100g fresh broad beans, blanched and peeled
3 spring onions, finely sliced
750ml good quality chicken stock
100ml white wine
Juice and zest of 1 lemon
200g risotto rice
A pink of paprika
30g fresh parmesan, grated

For the pesto

1 clove of garlic, grated
1tbsp toasted pine nuts
A large handful of basil leaves, or wild garlic leaves
10 mint leaves
1tpsb olive or rapeseed oil
1tbps grated parmesan

Method

First, make your pesto, using all the ingredients above, blended together.
Gently fry the chicken in the oil until nearly browned, then add the courgettes, and cook until they are golden and soft, and the chicken is slightly browned. Add the spring onions, lemon juice and zest, and the paprika.
Next add the rice, stirring until coated well.
Add the white wine, and simmer till reduced. Now add the stock a ladleful at a time, until absorbed. Keep adding, stirring regularly, until the rice is al dente, and the liquid has mostly been absorbed.
Add the blanched and skinned broad beans, stirring through gently.
Serve immediately in bowls, with a swirl of pesto on top of the risotto, and the grated fresh parmesan. Garnish with spare fresh basil.

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