Herb Risotto

This is essentially a main course lunch dish. The delicious risotto works well with the chicken and chilli butter.

Ingredients - Serves 4

Risotto

75g/1oz butter

½ onion chopped

2 cloves garlic crushed

750ml chicken stock

350g/12oz Aboria rice

3 spring onions sliced

Chopped basil, chives

4/6oz chicken fillet skinless

Herb & Chilli Butter

100g/4oz butter

1 chilli diced and deseeded

Chopped parsley/chives

Balsamic Syrup

1 tbsp port

1 tbsp balsamic vinegar

METHOD :

Rice

Melt butter, sweat off onion, garlic and rice.

Slowly add in the chicken stock.

Cook over a medium heat for 10 mins.

Add mushrooms and cook for 5 mins.

Stir in the spring onions and herbs. Keep warm and season to taste.

Chicken

Lay chicken fillet on a cutting board.

Cut into the side of the chicken until nearly out the other side.

Open the fillet like a book and press each one flat.

Season with salt & pepper.

Brush with a little oil, grill for 5 mins on the first side.

Turn over and cook for 2 mins more.

Herb Butter

Beat the softened butter with the chilli and herbs.

Syrup

Place port and balsamic vinegar in a saucepan.

Reduce by half and leave to cool.

To serve :

Spoon risotto into centre of plate. Place chicken on top of risotto and spoon butter over chicken, serve.