Mediterranean Vegetable Risotto with Chicken Escalope  

If you have never made risotto before then fear not! This dish is so flavoursome and simple to make, just a little time consuming as the risotto requires constant attention but the end result is so worth it!

I have cooked this a few times now; as part of a 3 course meal for my Maman’s birthday and for a romantic dinner…each time it has been a huge success!

I would note that if someone doesn’t have a huge appetite then give them half a chicken breast as by the time you have bashed it, it will be quite big.

•        tray of Mediterranean vegetables (to include courgette, red onion, cherry tomatoes, red pepper and orange/yellow pepper)

•        1 aubergine

•        olive oil

•        garlic

•        risotto rice

•        shallots

•        white wine

•        red pesto (red pepper pesto is ideal)

•        veg/chicken stock

•        butter

•        salt & pepper

•        Parmesan

•        chicken breasts

•        2/3 slices of bread (keep the crusts on)

•        lemon juice

•        Fresh/frozen basil

•        1 egg

1. Cut the aubergine and add to the rest of the veg. You will need to ensure these are not big pieces so will probably have to cut the veg from the tray of vegetables into smaller pieces. Roast the veg with olive oil/garlic oil for 40 minutes.

2. Wash your risotto rice to get rid of the starch. You will need half the packet.

3. Put the olive oil in a deep pan and fry your shallots.

4. Add the rice and once it's coated in the oil add the wine. About half a bottle, it needs to be fully submerged in liquid.

5. Keep stirring.

6. Put the kettle on boil. Once the water is boiled prepare your veg/chicken stock. You'll need a bit more than a pint. If your jug only goes up to a pint then top up with a bit more water once you've added stock to the risotto.

7. Once the wine is absorbed, add the stock a little at a time. You must keep stirring, never stop.

8. Keep mixing and pouring stock into the rice.

9. Once ready, stop adding the stock - about 25 minutes. The rice will be full and it should be nice and gloopy.

10. Add a few knobs of butter, crushed garlic clove and a couple of tablespoons of red pesto. Mix it all together.

11. Season.

12. Add the veg and mix.

13. Add grated Parmesan to taste and to bind together.

14. Keep mixing.

15. For the chicken escalope. Put the chicken breast in a freezer bag and bash until thin. Do the same for each chicken breast.

16. Put the bread in a food processor along with salt and pepper, crushed garlic glove, chopped basil and a tiny amount of lemon juice. Blitz to form the breadcrumbs.

17. Break the egg into a dish and whisk.

18. Place the chicken breast into the dish and coat in the egg. Then take out and sprinkle with the breadcrumbs. Really tap the breadcrumbs into the chicken making sure it's well coated. Repeat for the other breasts.

19. Heat a frying pan with olive/garlic oil. Once hot (not too hot or you'll burn the breadcrumbs) cook the chicken. Should only take around 6 minutes as its thin.

20. Once cooked plate up the risotto and place a chicken escalope on top. Drizzle with garlic or chilli oil if you like.

You could serve this with a rocket and Parmesan salad..

1. Place rocket in a bowl with dressing of your choice.

2. Add some shaved Parmesan

Et voila!! Dinner is served.