Meats Recipes - Chicken and Tarragon Risotto

Ingredients                                        

• 45 ml/3 tbsp olive oil

• 2 onions, finely chopped

• 2 garlic cloves, crushed

• 2 celery sticks, chopped

• 1 red (bell) pepper, chopped

• 1 green (bell) pepper, chopped

• 100 g/4 oz/2 cups button mushrooms, quartered

• 275 g/4 cups arborio or other risotto rice

• 750 m/3 cups chicken stock

• 350 g/12 oz/3 cups cooked chicken, diced

• Salt and freshly ground black pepper

• Grated rind and juice of 1/2 small lemon

• 30 ml/2 tbsp chopped tarragon

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Method:

1. Heat the oil in a large frying pan (skillet). Add the onions, garlic and celery and cook, stirring, for 2 minutes.

2. Add the peppers and mushrooms and stir for 1 minute. Add the rice and stir until all the grains are coated in the oil.

3. Stir in the stock, bring to the boil, reduce the heat, cover and cook gently for 15 minutes.

4. Stir, add the chicken, a little salt and pepper, the lemon rind and juice and the tarragon.

5. Re-cover and cook for a further 5 minutes or until the rice has absorbed all the liquid and is tender. Serve hot straight from the pan.