Chicken and watercress risotto

PT1H10M

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Chicken risotto recipe

1
Place the chicken legs in a saucepan and cover with the chicken stock. Bring to a boil and simmer gently for 20-30 minutes until the meat starts to come away from the bone
2
Remove the legs from the stock and set aside. Pass the stock through a fine sieve and keep hot
3
Heat the rapeseed oil in a heavy-based pan and add the onions. Cook gently for 2-3 minutes without colouring
  • 50ml of rapeseed oil
  • 200g of onion, finely diced
4
Add the risotto rice to the onions and continue to cook for a further 3-5 minutes, again without colouring
5
Add the white wine and reduce the quantity by three quarters, stirring the rice occasionally
  • 200ml of white wine
6
Slowly add the hot chicken stock a ladle at a time, stirring continuously on a medium heat until all the stock has been used. This will take between 15-20 minutes
7
To serve, remove the meat from the chicken legs ensuring all the skin and sinew has been discarded. Stir the cooked chicken leg meat into the hot risotto rice
  • 25g of unsalted butter
8
Add the butter and stir in the picked watercress leaves. Season with salt and pepper and serve immediately
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