Chicken and mushroom risotto with green capsicum and Sicilian olives

When Maria suggested risotto for dinner tonight I felt bored with the flavour combination that has become my default. So I tried a new set of flavours and very happy with the end result. We were cooking for 4 tonight but obviously halve the quantities for 2. A keeper for sure.

Servings

4

Time

Time to chop and prepare ingredients, then ~ ½ hour cooking time.

Equipment (main)

• Deep pan
• Large saucepan (for stock)
• Chopping boards and knife
• Spatula and wooden spoon (I find I use two stirrers with risotto because the rice tends to stick.)
• Grater for parmesan \
• Strainer for olives

Ingredients

• olive oil
• 1x leek, chopped
• 1x green capsicum, chopped
• 1½  cup arborio rice
• cup of cheap wine wine
• chicken stock, ~700ml (2 x cubes)
• 5x free range chicken thighs
• 6x medium size handful of Swiss brown mushrooms, chopped
• 1x jar of pitted Sicilian olives
• 1x cup of chopped parsley
• parmesan, small pile grated (for a bit of punch)
• butter, 2 x knobs (for creaminess)
• pepper to taste

Method

Cooking risotto requires continual attention, so I prepare all the ingredients beforehand. Once everything has been gathered and chopped ...

1. Bring the stock to the boil while you are chopping ingredients. Turn the heat off once it boils.
2. Brown the chicken thighs in a little oil over medium heat then remove, chop and set aside in a bowl
3. Some juices from the chicken will remain in the pan, add a glug of oil, sauté the leek and capsicum until soft
4. Add the rice and cook for a few minutes, until the rice starts to become translucent
5. Add the wine and and stir continually until the liquid is almost gone. Moderate the heat so that it keeps simmering but not boiling too hard.
6. Add the mushrooms and chicken and stir until coated, then pour in stock until mostly covered.
7. Stir continually and keep adding stock until the rice is cooked. 
8. Add the drained olives to the pan in time for them to heat through before the rice is ready.
9. Turn the heat off and mix through the parmesan, parsley and butter
10. Spoon into bowls, add some pepper (I do) and savour.