Poached Chicken Risotto
Poached Chicken Risotto
A poached whole chicken, gently simmered with aromatic
ingredients, can serve as the foundation for multiple meals.
This approach provides tender, flavourful meat and a fragrant
broth for both risotto and soup.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 large free-range chicken
- 1 brown onion
- 1 bulb garlic
- 1 tbsp Tasmanian native pepper berries
- 3 sprigs fresh thyme
- 2 stalks celery
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 brown onion
- 2 cloves garlic, crushed
- 3 cups arborio rice
- 1 cup dry white wine
- 11⁄2L reserved hot chicken stock plus 3⁄4 cup
- 2 cups frozen peas plus 1⁄2 cup extra
- 1 bunch fresh asparagus, cut into 2cm lengths, plus extra steamed asparagus cut in half to garnish
- 1⁄2 cup grated parmesan
- Salt & black pepper
- 2 tbsp chopped parsley
Method
- Use a large, heavy-based pan to ensure you have at least 2.5-3L of liquid remaining after the chicken has finished cooking.
- 2. Fill the pan two thirds full of cold water and bring to a simmer. Add chicken, onion, garlic, pepper, thyme and celery.
- Bring back to a gentle simmer and cook for 45 mins. Remove the chicken and let rest for 10 mins. Discard the skin and fat from the chicken. Strain the poaching liquid, reserving the broth and discarding the solids.
- Measure out the required stock for the risotto. Gently remove the 2 breasts from the chicken and refrigerate along with remaining stock for the Asian Chicken Noodle Soup recipe.
- Shred the remaining meat from the carcass and set aside in the fridge.
- Heat butter and oil in a heavy-based pan to medium heat.
- Sauté the onion and garlic for 4-5 mins until softened.
- Add the rice and stir to coat, cooking for 2 mins.
- Pour in the wine to deglaze the pan and stir until absorbed. Add the reserved stock, 1 ladle at a time, stirring between additions until the liquid is absorbed.
- While the rice is cooking, place 3⁄4 cup of stock and 2 cups of peas in a small saucepan. Bring to a simmer and cook for 1 min. Transfer to a food processor, blitz until smooth and set aside.
- Once the rice is creamy, stir in the shredded chicken, asparagus, pea purée and remaining whole peas. Cook for a further 3 mins, adding more stock if needed.
- Stir through half the parmesan and parsley. Season with salt and pepper.
- Serve hot and garnish with remaining parmesan and extra spears of steamed asparagus.
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