Risotto with cranberry jus and parmesan salad

This quick and easy risotto requires minimum stirring and is topped with lemony chicken breast slices.


For the risotto
For the cranberry jus
For the parmesan salad

Preparation method

  1. For the risotto, melt the butter in a large pan over a medium heat, add the onion and garlic and fry gently for about five minutes, or until the onion is softened. Stir in the rice and cook for about five minutes or until the rice is starting to turn translucent at the edges.

  2. Slowly add the hot stock to the pan, stirring all the time, until all the stock has been added. Season with salt and freshly ground black pepper and let the risotto simmer gently for 15-20 minutes or until the rice is just cooked.

  3. Meanwhile, heat the vegetable oil in a frying pan over a medium heat. Add the chicken slices and fry for 5-6 minutes, or until golden-brown and cooked through. squeeze over the lemon juice and season with salt and freshly ground black pepper for the last minute or two of cooking.

  4. For the cranberry jus, put the cranberry jelly into a small saucepan with two tablespoons of water and heat gently. When the jelly has melted, add the cranberries and sugar and boil for about five minutes, or until the cranberries have burst their skins and the sauce is a thick, glossy pouring consistency. Keep warm.

  5. For the parmesan salad, mix the olive oil, vinegar and some freshly ground black pepper together to make a balanced dressing then toss this with leaves. Scatter the parmesan on top.

  6. To serve, fill a large timbale mould with a layer of risotto and push it down firmly, top with half the chicken slices followed by more risotto. Turn the timbale out onto a serving plate and repeat with the second serving (alternatively layer the risotto and chicken directly onto warm serving plates). Garnish with the chives, spoon the cranberry jus around the edge and serve with the parmesan salad on the side.

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