On Friday night we cooked a very healthy risotto from Survival of the Fittest, an Australian Institute of Sport (AIS) cookbook featuring a collection of athletes’ favourite recipes. While some of us enjoyed it (Craig), others (Jess) thought that it was a little bland and some white wine or lemon juice would have added extra flavour.
Recipe: adapted from Survival from the Fittest
- Olive oil
- 1 leek, halved lengthways then sliced
- 500g mushrooms (eg button, swiss, shiitake)
- 1 chicken breast
- 300g aborio rice
- 1.5L chicken stock
- 1/4 cup parmesan cheese, grated
- 2 spring onions, thinly sliced
- Heat some olive oil in a large pan and add the leek and mushrooms over medium heat for ~5min until softened
- Add the rice and stir continuously for 2 minutes
- Reduce the heat and add about 500ml of the stock and stir.
- Continue to add more stock as it is absorbed (you may need more than the 1.5L). The rice will take around 30minutes to cook – start tasting it after 20minutes
*This is when you could add some white wine instead of stock
- In another pan, cook the chicken and remove to one side and slice/tear into pieces
- Once the rice is cooked stir in the cheese then add the chicken.
*Optional – add some lemon juice at this point
- Serve on a plate and garnish with the spring onion.