Hello Dear Reader,
We've had rain, wind and storms and every time I open the front door bits of garden and shrubbery get swept into the house! It's just the weather for a chicken pie! In the absence of pastry, although I will get round to gluten free pastry, I decided that the contents of the pie could go into a risotto.
You will need
2 chicken breast or thigh in cubes
500ml of vegetable or chicken stock
2 leeks - chopped
1 cup of mixed frozen veg
2" of chorizo - also chopped
200g of arborio rice
10ml of oil
10g of butter
3 finely chopped garlic cloves
1 heaped tablespoon of parmesan - I found a dried similar cheese for a lot less.
Add all the other ingredients except the rice and stock and stir well
Stir through until the chicken and leek are cooked.
Add all the stock at once, no faffing around here!
Stir over a gentle heat until all the stock is absorbed and the rice is cooked just as you like it. This can take around 15 - 20 minutes. Stirring constantly.
Serve with a sprinkle of the cheese on top of each on. I know!!! It's not a chicken pie but it doesn't have any gluten and it does have that comfort that only a risotto can bring on a cold night.
Over to you Dear Reader. Who else is being battered by terrible weather? Who else is traveling to work in driving rain and coming home to a garden full of branches?
As an aside, there are plenty of gluten free products on Approved Food at the moment. I've just taken delivery of lots of very much reduced items to keep me going to a while, including gluten free stuffing mix so I can make faggots.
Until tomorrow,
Love Froogs xxxxxxxxx
We've been lucky weatherwise so far. Your risotto looks lovely, and so easy. I didn't have to cook tonight as my daughter's boyfriend made us chicken fajitas, but I did make Apple and Blackberry Crumble Loaf cakes and custard for dessert, using some of the many pounds of foraged blackberries sitting in my freezer. Just the stuff now the days are getting shorter.
ReplyDeleteLooks great, this recipe will be on our table within the next couple of days, as a matter of interest was that quantity just for two people or did you have some over for another day?? Hope your packing is going well and that you have good weather on your move day.
ReplyDeleteThat recipe was for two
DeleteWe love risotto, especially bacon, mushroom and chicken or turkey. Like you, I put all the stock in at once (does it make any difference to add it bit at a time? I know that's what the recipes suggest). Cold wind up here in the NE Scotland but your weather sounds horrible. We've all had a nasty flu cold virus and OH hasn't eaten anything except grapes and apple juice all week! Oh well, he was complaining about needing to lose a bit of weight! So hopefully next week we'll get back to cooking proper family meals.
ReplyDeleteKeep us up to date with your gluten free food x
You could try making a gf suet crust to top the pie. Its much easier that making GF shortcrust pastry, just substitute rice flour and vegetarian suet (they have this at most supermarkets for about the same price as regular suet), and bake as usual. I often made this for winter dinners and it went down very well in our family. As I said before we all ate GF to eliminate the need to cook separate dishes, and no one noticed.
ReplyDeleteDo you add the rice with the chicken stock? It sounds yummy and perfect for our crisp fall days here in the Northwest US.
ReplyDeleteThis looks great! We had something similar Monday night, but without sausage.
ReplyDeleteYour risotto looks great. With regards the leek loosing its flavor. My mother always told me that when cooking leeks I had to sweat it in butter or oil first for about 3-5 minutes before adding anything else. I always did never asking why but I wonder if she knew that it would preserve the taste?
ReplyDeleteHi, this looks great. I once had leftover risotto and made small balls of it with cheese cube stuffing and rolled it in breadcrumbs. After frying it it was delicious :-)
ReplyDeleteHi this looks so great! I once had leftover risotto and I made small balls of the rice with cheese cubes stuffed in it, rolled it in breadcrumbs and friend it. It was super tasty and no food waste. Your recipes are so good. Though I am in India and eat differently, I still love trying them out
ReplyDeleteWe love weight watchers mushroom risotto. I must admit though, that we would only have used one chicken breast but some days, I know, you just need more. Especially cold, wet and windy days. More of those around come Sunday. Batten down the hatches!
ReplyDeleteMmm, can't wait to try this one!
ReplyDeleteI love risotto - a cheaper version is butternut squash and chilli. Yum! (It would be good with a few bits of chorizo stirred into that as well.) Hairy Dieters suggest stirring a spoonful of low fat creme fraiche into risottos for some extra creaminess. That's a tip I like!
ReplyDeleteMmmm, just had this for our lunch, followed Froogs recipe exactly but found it would have fed three people, consequently we ate the lot between us and now need a nap. DELISH. 10/10 from my husband who is definately not a rice eater, but loved this. THANK YOU FROOGS.
ReplyDeleteThis is a simple and delicious recipe. You reminded me what a good flavourer chorizo is. I buy a large chorizo from Asda for £2, and you only need an inch or so to impart a great flavour. Also I tried to be super frugal and used to use cheap long grain rice. Doesn't really do the job. You need arborio rice.
ReplyDelete