Cider Risotto w Broad Beans, Asparagus & Poached Chicken

By 3rd October 2020 October 25th, 2020 No Comments

One of those spring veggies that are booming in our gardens are broad beans, very much like the pea but just with a lot more body and I think flavour.
There are a couple of things you can do with your broad beans like a great pesto or tasty salsa but today we are using them as a key ingredient in our cider risotto.

Cider Risotto w Broad Beans, Asparagus & Poached Chicken

  • 3 skinless chicken breasts
  • 300ml apple cider
  • 300 ml chicken stock
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 Tbsp oil
  • 250g Arborio rice
  • 100g butter
  • 1/2 cup finely grated fresh parmesan
  • 1 bunch asparagus, bases removed, cut into 3cm lengths
  • 1 cup broad beans, fresh-popped out of pods

Place the chicken breasts in a large heavy-based frying pan and cover with the cider and stock. Bring to the boil then reduce heat and simmer for 10 minutes. Remove the chicken from the pan and rest in a dish with a little of the cider stock.
Blanch the beans and the asparagus in some lightly salted boiling water and refresh in an ice bath.
Sauté the onion and the garlic together in a large frying pan. Add the rice and cook for two minutes while stirring. Gradually add the cider stock, a little at a time until the rice is al dente. Stir in the butter and the grated parmesan. Add the blanched vegetables and the watercress and stir to combine.
Slice the poached chicken into strips and carefully mix into the risotto.
Serve with some shaved parmesan and a drizzle