Perfect Hangover Cure: Tasty Tomato and Chicken Risotto!
…Or, a culinary ode to one of my best friends, Jozef, who is currently meandering around India. Risotto would be one of those dishes that seemed to occur in Queens Road on hungover Saturday evenings when we were all feeling slightly delicate from the night before. It’s comfort food; tasty, filling and packed with carbs. It’s also one of those dishes you can make a huge batch of and feed several bellies with very little effort.
I have to say risotto was one of those things I was always slightly terrified of cooking; there are seemingly so many horror stories about the many ways it can go wrong. However, touch wood, I have to say I’ve never struggled with this dish. It just requires your time and patience. It isn’t a meal you can leave to bubble away by itself, you have to keep a beady eye on it and make sure it doesn’t burn or dry out. For me this isn’t too much of a hardship as I love spending an hour or two in the kitchen winding down and taking my time with whatever it is I’m concocting!
This recipe was for three of us but we have lots left over in Tupperware for lunch tomorrow so you could definitely feed four or five folk around the dinner table.
3 chicken breasts
300g Arborio rice
1 litre of chicken stock
3 cloves of garlic
A generous glug of white wine
1 brown onion
1 red pepper
A handful of fresh basil
1 tsp oregano
4 tbsp tomato puree
200g cherry tomatoes
Salt and pepper
- Dice your onions and finely chop your garlic and put aside.
- Cut your chicken up into nice chunks and pop into a pan with a glug of olive oil; fry until the meat is sealed then fish out the pieces of poultry and pop into a bowl. Into the pan now tip the onions and fry slowly until they’re translucent and soft then add your garlic and stir, ensuring your garlic doesn’t burn and turn dark brown and bitter. Pour in your white wine just to deglaze the pan and pick up all those lovely flavours.
- Empty your rice into the pan stirring lots to coat it all in the oil and onion and garlicy goodness. When the rice starts to turn a little translucent pop in the puree and mix in well.
- Add 500ml of stock into the pan.
- Chop your tomatoes and pepper, shred a couple of leaves of basil, and add into the pan. Be frequently stirring your risotto. Season with salt, pepper and oregano.
- Pop your chicken back in the pan.
- Over the next half an hour slowly add the remainder of the stock and allow to simmer and cook until your rice is sticky and still a little al dente.
- Finely chop a few basil leaves and top before serving!
- Oven Roasted Tomato Risotto (ontotheplate.wordpress.com)
- Mushroom and Asparagus Risotto (cozycuisineblog.com)
- Mushroom Risotto (linalingo.wordpress.com)