Chicken meatball and broadbean risotto
Real~Living
4 stars - based on 1 reviews
Photography and props styling Katie Quinn Davies
By Recipe Ali Irvine
Ingredients
- 2 cups once-shelled broadbeans (frozen or fresh)
- 2 x 28g pots of chicken stock concentrate (we used Continental; use 2¼ tbsp for paste variety)
- 6 cups water
- 1½ tbsp olive oil
- 500g chicken sausages, casings removed, broken into bite-size pieces
- 80g cold butter, cubed
- 1 onion, chopped
- 1 fennel bulb, trimmed & diced, tips reserved
- 2 cups arborio rice
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 cup finely grated parmesan, plus extra to serve
- Sea salt & cracked black pepper
- Sharp knife
- Fine grater
- Large bowl
- Colander
- Medium saucepan
- Large saucepan with lid
- Wooden spoon
- Ladle
Preparation method
Place broadbeans in bowl and cover with boiling water. Leave for 30 secs, then drain. Shell beans in between stirring risotto.
Pour stock concentrate and water into medium saucepan and bring to a simmer.
Meanwhile, heat olive oil in large saucepan over high heat.
Add sausage pieces and cook for 3 to 4 mins to brown. Remove from pan and set aside.
Cook risotto Reduce heat to medium-high. Place half the butter in large saucepan (see Tip) and cook onion and fennel for 4 mins. Add garlic and cook for 2 mins. Add rice and cook for a further 1 min, stirring
to coat each grain with pan juices.
Add wine to saucepan and cook for 2 mins to burn off the alcohol.
Add hot stock 1 ladleful at a time, stirring regularly add another when the first has absorbed. This will take about 15 mins. Return sausage to saucepan after 10 mins to finish cooking.
Once all but 1 ladleful of stock has been added and rice is just al dente, remove from heat and stir through broadbeans, parmesan, remaining stock and butter. Clamp with lid and allow to sit for 2 mins.
Serve Season risotto with salt and pepper, spoon into bowls and top with extra grated parmesan and fennel tips. Melts in the mouth!
Tip The saucepan doesn't need to be cleaned after cooking the sausages as any caramelised sediment will add flavour to the risotto.
Broadbeans are delicious but under-used. If you have any left over from this recipe, serve them the Italian way - as a snack with pecorino cheese.
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