Risotto

Oh ok sounds yummy though!!

My mum makes this one...I got her to email me the recipe today!! It is so yummy!!

Chicken, Spinach and Pine Nut Risotto

1 bunch of baby spinach (Mum says as much as you like!)
2 tbsp olive oil
2 tbsp butter
2 cups arborio rice
250g Pine nuts
2 cloves garlic, crushed
2 tbsp pesto
6 cups chicken stock
500g or more of shredded BBQ chook

On a high heat, brown pine nuts and then remove from pan.
Add oil, garlic and butter. Lightly saute baby spinach, then remove.
Add rice, stir until rice is all coated with oil.
Add stock, 1 laddle at a time, continuously stirring.
Repeat until all stock is used.
Add chicken, roasted pine nuts, pesto and spinach.
Leave stand with lid on for 10 minutes.
Then serve.......YUMMMMMMM!!!!!!!!!!!!!

Help please...

I am going to try the risotto recipe that FC posted.. but I need to know...

What rice can I use if I cant find arborio rice.. (stupid supermarket didnt have any)... I just got long grain plain rice....

Pretty sure you really need the arborio.........
I've never made a risotto with a different type of rice.......
Sorry not much help!

Just googled it, apparently you can make it with a long grain rice, but it will be more fluffy, less creamy....... let me know how it goes?!

My Grandmother uses long grain rice and it turns out fine (& she is Italian!)

Thanks guys.. gonna be tonight or tomorrow nights mission :)

Ok here it is:

Donna Hay's Baked Chicken, lemon and pea risotto

2 Tablespoons olive oil
3 Chicken breast fillets, quartered
2 leeks, sliced
1 tablespoon shredded lemon zest
2 cups arborio rice or carnaroli rice
5 cups chicken stock
1 1/2 cups frozen peas
2 tablespoons lemon juice
1/2 cup finely grated parmesan cheese
2 tablespoons chopped mint
cracked black pepper and sea salt

Preheat oven to 200C. Heat frying pan over high heat. Add the oil and the chicken and cook for 3 minutes each side or until well browned. Set aside.
Add the leaks and the zest to the pan and cook for 5 minutes or until the leeks are golden. Place the leek mixture rice and stock in a baking dish (once again I think shallow works best here, but quite large if you can). Cover tightly with a lid or aluminum foil and bake for 20 minutes. Add the chicken and peas to the risotto, cover tightly and bake for a further 20 minutes. The risotto will still be quite liquid.
Stir in the lemon juice, parmesan, mint, pepper & salt through the risotto. Stir for 2 minutes to thicken the risotto, allow to rest if needed. Serves 4.

I have altered this recipe to minus the lemon & mint, and added garlic and its still worked well.

*hugs*
Cailin