It seemed only fitting after a whole NINE MONTHS (yes, it’s been a painful gestation) of Cotswoldcapers that I write about the very first dish I shared with you, risotto. Funnily enough, The Other Half (TOH) was out, as before, and so I indulged in one of my favourite meals. Risotto is proper comfort food and yet takes minutes to make (albeit minutes religiously dedicated to the stove). Here’s a really lovely, early summer version using the sort of ingredients we all have in our fridge/ store cupboard. I hope you like it.
Spring chicken and chard risotto
Butter/ olive oil
1 bunch spring onions
200g vialone risotto rice (arborio or carnaroli would work just as well)
500ml boiling water
Handful of chard
150g Graviera (I used Yamas Graviera but mozzarella would work if you can’t find this)
Leftover roasted chicken
- Melt a knob of butter in 1 tbsp of olive oil in a pan over a medium heat until the butter is foaming. Snip in the spring onions with scissors and sauté until just wilted. Add the rice and stir to coat. Season with salt and pepper.
- When the rice is hot and covered in the oil and onions, add the first ladleful of boiling water and stir, making sure you catch every corner of the pan (odd expression, I know, but you know what I mean). Stir until the liquid is absorbed and repeat the process, a ladleful at a time, until you’ve used all the water and the rice is thick and creamy. The rice should be plump but al dente (not chalky). If you need more water, be sure to add it.
- Meanwhile, steam the chard until just tender.
- Grate 100g of the Graviera or mozzarella and stir into the rice until completely combined. Crumble the feta and add along with the roasted chicken until the feta just begins to melt and the chicken is heated through. The Graviera will give the risotto a lovely oozing stringiness, while the feta will add little pockets of sharp, salty creaminess.
- Spoon into a bowl (it should still be creamy and soupy, rather than a solid mass of rice) and top with the steamed chard (which has a deliciously fresh iron-y, taste), drizzle with olive oil and grate over the remaining Graviera. This should take no more than 20 minutes from start to finish. Enjoy.