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Butternut, chicken & lemon & black pepper risotto

Why settle for plain butter when you can indulge in Parmalat’s tasty range of flavoured butter? Melt it, fry it or drizzle it on your everyday Winter dishes to take your cooking to the next level! Using Parmalat’s butter with lemon and black pepper, try this Butternut, chicken & lemon & black pepper risotto recipe.

INGREDIENTS

15ml olive oil
2 chicken fillets, cubed
5ml paprika
80g Parmalat Butter with Lemon & Black Pepper
1 onion, peeled and finely diced
250g butternut, cut into small cubes
250g arborio rice
750ml vegetable or chicken stock, warmed
3 Tbsp Parmesan cheese, finely grated

To serve

30ml Parmalat Butter with Lemon & Black Pepper
9-10 fresh sage leaves
Extra Parmesan Cheese
Small rocket leaves or micro herbs

METHOD

Heat the oil in a pan, sprinkle the paprika over the chicken cubes and pan fry the chicken for 3-4 minutes per side. Remove from the heat and set aside.
In a pot, melt the Parmalat Butter with Lemon & Black Pepper, add the onion and cook over a very low heat for 5 minutes, stirring continuously.
Add the butternut and rice and stir well, ensuring everything is coated in butter. Add a ladleful of warm stock and gently stir the risotto over a low heat, until all of the liquid has been absorbed.
Continue adding the stock, a ladleful at a time and cooking until absorbed, before adding the next ladleful of stock.
Once all of the liquid has been absorbed, return the chicken to the pot and the Parmesan cheese, cooking for 3-4 minutes, or until the chicken is warmed through and the rice is tender.
To serve, melt the remaining butter in a pan and fry the sage leaves for 30 – 40 seconds, until the sage leaves are crispy.
Spoon the risotto into serving bowls, top with more Parmesan cheese, a handful of rocket leaves or micro herbs and some of the crispy sage leaves and butter mixture.