Executive Chef Recipe of the Month
Using the 'ingredients' chosen for this month’s Chef’s Challenge (prawns and parsley), Executive Chef Dan Forrest has created an incredibly tempting and mouth-watering dish: Chicken and Prawn Risotto. The recipe is surprisingly easy to follow for all those 'not-quite-there' masterchefs.
Recreate it for yourself at home by following Dan’s recipe below.
Ingredients (servings: four)
- 4 x prawns
- 60g chicken, sliced
- 300g risotto base
- 20g Spanish onion
- 1 x garlic clove, finely chopped
- 30g baby spinach
- 20ml white wine
- 20g sun-dried tomatoes
- 60ml cream
- 2g chopped parsley
- 30g egmont cheese
- 20g parmesan cheese
- 1 sprig continental parsley
- 2 slices x garlic bread (to serve)
Chicken and Prawn Risotto
METHOD
Step one: Cook garlic bread in oven, until golden brown.
Step two: Sweat onions and prawns. Add chicken and garlic, and deglaze with white wine.
Step three: Add spinach, sun-dried tomatoes and cream. Reduce by 1/3.
Step four: Add risotto base and seasoning.
Step five: Finish with egmont cheese, chopped parsley and stir well.
Step six: Transfer to bowl. Top with parmesan cheese. Serve with garlic bread and garnish with continental parsley.