Chicken and watercress risotto by Adam Gray - Print 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 organic chicken legs
1.2l chicken stock

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

500g of Arborio risotto rice

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

salt
pepper
1/2 bunch of watercress leaves

Chicken and watercress risotto

Ingredients

Chicken risotto recipe

Method