Cider risotto with broad beans, asparagus, cress and cider poached chicken
( SERVES 6 )

Ingredients
3 | Chicken breasts, skinless |
300 ml | Apple cider |
300 ml | Chicken stock |
1 cup | Broad beans |
1 bunch | Asparagus, bases removed, cut into 3cm lengths |
1 | Onion, finely chopped |
2 cloves | Crushed garlic, crushed |
1 Tbsp | Canola oil |
250 g | Arborio rice |
100 g | Butter |
¼ cup | Parmesan cheese, finely grated |
½ cup | Watercress, chopped |
1 Tbsp | Avocado oil |
1 to serve | Parmesan cheese, shaved |
Directions
- Place the chicken breasts in a large heavy-based frying pan and cover with the cider and stock.
- Bring to the boil, then reduce heat and simmer for 10 minutes.
- Remove the chicken from the pan and rest in a dish with a little of the cider stock.
- Blanch the beans and the asparagus in some lightly salted boiling water and refresh in an ice bath.
- Saute the onion and the garlic together in a large frying pan. Add the rice and cook for two minutes while stirring.
- Gradually add the cider stock, a little at a time until the rice is al dente.
- Stir in the butter and the grated parmesan. Add the blanched vegetables and the watercress and stir to combine.
- Slice the poached chicken into strips and carefully mix into the risotto.
- Serve with some shaved parmesan and a drizzle of avocado oil.
Chef's tip
Get your hands on a quality Arborio rice and a great, aged parmesan. It’ll make the world of difference to your risotto. The second secret? Serve it fast. Don’t have your risotto sitting and waiting for your guests – actually start making it when they sit down at the table. It only takes 10 minutes!
https://www.eatwell.co.nz/recipe/10037/Cider-risotto-with-broad-beans-asparagus-cress-and-cider-poached-chicken/
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