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Categories:Viewed: 106 - Published at: 8 years ago
Ingredients
- 1 tbsp butter
- 1 None leek, finely sliced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 6 cups chicken stock, heated
- 1 small rotisserie chicken, skin removed, flesh shredded
- 2 oz baby spinach leaves
- 1 cup crumbled blue cheese
- 4 oz pancetta, cooked until crisp
Method
- Melt butter in a large saucepan on high heat. Saute leek for 4-5 mins, until tender. Stir in rice and cook for 1 min, until coated in butter.
- Add wine, stirring for 1-2 mins, until liquid is absorbed. Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).
- Add chicken and spinach and cook for 2 mins, until spinach has wilted. Remove from heat and stir in 1/2 cup of the blue cheese. Serve risotto topped with remaining blue cheese and crisp pancetta.
