Pasta & Rice

Chicken Risotto with Tuscan Cabbage (cavolo nero)

Tuscan cabbage (cavolo nero) adds depth of flavour and colour to this delicious risotto.

Serves: 6
Prep Time: 10 minutes.
Cooking Time: 40 minutes.

Ingredients

• 2 cups Tuscan cabbage (cavolo nero), shredded
• 1 leek, finely sliced
• 2 cloves garlic, finely chopped
• 200g mushrooms, sliced
• 6 cups chicken stock
• 20g butter
• 2 tbs olive oil
• 600g diced chicken
• 400g arborio rice
• 1 cup dry white wine
• Salt
• Black pepper, freshly ground
• 60g butter, extra
• 3/4 cup grated parmesan
• 2 tbs walnuts, chopped

Cooking Instructions

• Place stock into a saucepan and bring to the boil. Reduce heat, cover and gently simmer.
• In a separate pan, heat butter and olive oil over medium-high heat.
• Add chicken and mushrooms and cook for 6 minutes until golden brown.
• Transfer to a bowl and keep warm.
• Add leek and garlic to pan reduce heat and cook gently for about 10 minutes without colouring.
• Add rice and cook over medium heat for 3 minutes, stirring frequently.
• Stir in wine and cook until nearly all of it has been absorbed.
• Add 1/2 cup of warm stock. Reduce heat to simmering and continue stirring until all liquid has been absorbed. Continue to add stock 1/2 cup at a time allowing it to be absorbed before adding more. This will take around 20 minutes.
• Return chicken and mushrooms to pan with Tuscan cabbage (cavolo nero).
• Season with salt and pepper and cook for a further 5 minutes.
• Remove from heat and add extra butter, parmesan and walnuts. Stir well. Cover with lid and stand for a few minutes.
• Spoon into bowls and serve.