Creamy Rice with Ramps
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- For the risotto
- 1 onion (diced)
- 2 Tbsps olive oil
- 1 ⅔ cups Risotto
- ⅔ cup dry white wine
- 3 cups vegetable stock
- 1 ½ cups Green beans (trimmed)
- 1 ⅔ cups peas
- 4 Tbsps Parmesan (grated)
- 2 Tbsps butter
- 2 handfuls Wild garlic (head)
- For the chicken
- 2 cups Purslane (50 g finely chopped)
- 1 clove garlic cloves (crushed)
- 4 Tbsps Ricotta cheese
- 4 Chicken breasts (approx. 120 g each)
- 2 Tbsps olive oil
- ⅜ cup vegetable stock
- 12 cherry Tomatoes
Preparation steps
1.
Fry the onions in hot oil and stir in the rice. Once it starts to crackle, quench with the wine. Allow the rice to absorb the liquid and then gradually add the stock always allowing the rice to absorb the liquid before adding more. Continue like this until the risotto is creamy but the rice is still slightly al dente.
2.
Cook the beans in boiling salt water for around 8 minutes. Add the peas for the last 3 minutes. Drain and quench.
3.
Stir the cheese, butter and the wild garlic into the risotto and season with salt and ground black pepper.
4.
To make the chicken, mix together the chopped purslane, garlic and the ricotta and season with salt and ground black pepper.
5.
Cut a pocket in the side of each chicken breast and fill with the purslane mixture. Secure with toothpicks and season with salt and ground black pepper.
6.
Fry the chicken in hot oil for 3-4 minutes until golden brown. Deglaze with the stock, cover and leave to cook on a medium heat for around 10 minutes. Add the tomatoes for the last 5 minutes.
7.
Remove the chicken from the pan, leave to rest for a few minutes and then slice. Arrange the risotto and vegetables on plates, place the chicken on top and serve garnished with the tomatoes and the remaining purslane.
