Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “lemon zest”

Baked Chicken, Mushroom & Leek Risotto

We love risotto but I find it a labour of love to prepare.  Standing over a hot stove ladling hot chicken stock into rice while stirring constantly is not my idea of a quick meal…  This easy and quick recipe only takes 25 minutes and is absolutely delicious.  I basically threw the casserole dish into the oven and set the timer then forgot about it until the bell rang – the texture was lovely.

You can also add some light cream of milk if you prefer instead of parmesan cheese.  Another tip is I slightly warmed the casserole dish so I wasn’t tipping boiling liquid into a cold dish – always nervous it might crack…

Vegetarians can omit the chicken and add a variety of mushrooms or vegies – replace the chicken stock with vegetable stock – voila!

Chicken & Mushroom Risotto

By the way – the leftovers can be turned into delicious Risotto Balls or Arancini Balls by rolling the cold rice mixture into balls and coating with flour, egg and breadcrumbs.  Deep fry in Canola oil for the crispiest results and drain on paper towels….  If you want to be really adventurous, try poking a cube of Mozzarella cheese into the centre before sealing the ball – when you bite into it the oozy cheese runs out…  Perfecto…

Risotto Balls

Ingredients:

2 tablespoons olive oil

2 leeks thinly sliced

1 garlic clove grated

2 cups button mushrooms sliced

2 cups Arborio rice

100 ml white wine

4 cups of chicken stock

5 chicken thighs (about 500g) cut into bite sized pieces

2 tablespoons of butter

1 cup of freshly grated parmesan cheese

1 lemon zested

1 tablespoon fresh tarragon finely chopped

Seasoning to taste

Method:

Preheat oven to 180C.

Heat the oil in a medium saucepan, add leek, garlic and mushrooms, cook, stirring for 3-4 minutes.

Add rice, stir for another minute so rice is coated, then add the white wine.

Pour in the chicken stock and bring to the boil.

Season with salt & pepper to taste

Transfer to large casserole dish, cover with foil and bake for 25 minutes.

In the meantime melt one tablespoon of the butter in a pan, and cook chicken over a fairly high heat until golden and cooked through – approx. 10-15 minutes

Remove pan from heat, cover and keep warm until rice is ready

Remove risotto from oven and gently stir through lemon rind, tarragon, parmesan cheese and chicken.

Add the additional tablespoon of butter to make a lovely glossy texture

 

 

Bon Appetit!  🙂

 

Mushroom Papardelle

Mushrooms are a wonder food!  We love them and I add them to a lot of my recipes for flavour and texture.

This is my version of a Jamie Oliver recipe for Mushroom Tagliatelle using Swiss Brown and Porcini mushrooms and wider flat pasta – Papardelle.  It is a delicious dish and the lemon zest gives it a fresh tang…

Mushroom Pasta

Ingredients:

375g pack of fresh Pappardelle (I used Latina Basil & Cracked pepper)

Olive Oil

2 knobs of butter

300 grams Swiss Brown mushrooms, thickly sliced

100 grams Porcini mushrooms, soaked and roughly chopped, reserve the water they were soaked in

1-2 fresh red chillies, deseeded and finely sliced

2 sprigs of rosemary, leaves pick and roughly chopped

150ml of single cream

100g fresh parmesan, finely grated plus extra for grating on top

Zest of l lemon

1 small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped

Extra virgin oil

Salt & freshly ground black pepper to season

Method:

In a large frying pan add a good lug of olive oil and the butter

When hot, throw in the mushrooms and toss for a few minutes or until starting to brown

Add the garlic, chilli and rosemary and cook for a couple more minutes, stirring occasionally

Add the cream and reduce to a medium heat.

Season with salt & pepper

Add a couple of tablespoons of the water the Porcini mushrooms were soaked in

In the meantime cook the pasta according to the directions saving a little of the cooking water

Tip the drained pasta into the pan of mushrooms and toss well

Add the parmesan cheese, lemon zest and parsley and mix well.

If it needs a little extra liquid add in the reserved cooking water to make it saucier

Serve with an extra grating of parmesan cheese on top and a drizzle of extra virgin oil

Bon Appetit 🙂

Post Navigation

Lebeau's le Blog

Home of the "What the Hell Happened?" Series

Vegemite Withdrawals

"Not all those who wander are lost" - JRR Tolkien

Robinince's Blog

Just another WordPress.com site

Lizzie's Recipes

A collection of easy to make recipes

Fromage Homage

A British Isles Cheese Odyssey

KITCHEN CICI

Food Innovator, Clean Eater, Recipe Sharer. My kitchen is small but mighty.

redundancyworklife

redundancy & worklife

tullyandtahlia

Smile! You’re at the best WordPress.com site ever

shantiodyssey

Travels through SE Asia and beyond.......

Lulu Zaza Blog

A photographic journal of two Russian Blue cats

One Little Aquarian

the joys of everyday life as I see it!