Beetroot risotto with chicken in batter


Ingredients 15
Servings 4
Time

Ingredients

  • 1
    red onion, peeled and chopped
  • 50
    g
    butter
  • 500
    g
    beetroot, cooked, skinned and diced
  • 500
    g
    risotto rice
  • 30
    ml
    red wine vinegar
  • 2
    Litres
    chicken or vegetable stock
  • salt and milled pepper to taste
  • 100
    g
    Parmesan cheese, grated
  • CHICKEN IN BATTER
  • 250
    ml
    cake flour
  • 250
    ml
    soda water
  • 1
    jumbo egg
  • salt and milled pepper to taste
  • 4
    chicken breast fillets, halved lengthways
  • sunflower oil for frying
 

Method

 
Sauté onion in butter until softened. Stir in beetroot and cook for 2 minutes. Add rice and stir until thoroughly coated with butter. Add vinegar, then begin to add stock, a ladleful at a time, stirring constantly and waiting for each batch to be absorbed before adding the next. Repeat until all stock has been used and most of it has been absorbed, about 20 to 30 minutes. Season, add Parmesan cheese and ladle onto a bed of rocket in serving bowls. Top with chicken in batter and serve. CHICKEN: Blend flour, soda water and egg until smooth to make a batter. Season. Dip chicken pieces in batter and fry on both sides in hot oil until golden. Drain on absorbent paper.
 

Read more on: shallow-fry
 

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