my favourite meal at the moment is chicken, feta and spinach risotto.
i took the recipe from 'cook with jamie' by jamie oliver but i've tweaked it a little to make it my own and i must say, it's delicious!
pop 2 chicken breasts in the oven, sprinkled with some salt and pepper and, if you like, thyme. i normally put them in before i start preparing anything, that way they're normally done by the time they need to go in. i'm normally a bit slow and doddery though so keep an eye on them ha ha!
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in a large pan, slowly cook 1 large, finely chopped onion and 4 or so stalks of finely chopped celery in some melted butter and a splash of olive oil until they're lovely and soft.
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then tip in 500g risotto rice and turn up the heat.
pour in a cup of dry white wine and give it a bit of a shake. when the wine starts to smell fragrant and delicious you can start adding the stock, a ladleful at a time, until the rice is cooked (usually about a litre and a half). make sure you turn the heat down again so the rice doesn't cook too quickly.
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while you're doing this, in a deep saucepan, pop in a little butter, a grating of nutmeg and a clove of chopped garlic and swish together a bit until the butter is melted and a little foamy. then chuck in about 200g of fresh spinach and wilt it down. when it's all wilted down (about 5 minutes), whiz it up in a food processor, or give it a fine chop. don't throw out any liquid that comes out of the pan, it'll make the risotto delicious, so tip it in!
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when the rice is all cooked, stir in the spinach and the chicken (flaked up/diced) and then take off the heat. stir through about 150g of crumbled feta (or any goat's cheese really) and grate in about a cupful of parmesan.
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and voila! it's done and delicious. serve with some crumbly feta on top and some more parmesan.
yummo!!!
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thanks to my lovely boyfriend for taking most of the pictures, even if it did mean i had to sift through multiple pictures of close ups of various parts of my body, ahem.