My most favourite chicken soup because its easy to make, luxurious yet (fairly) low calorie, oh and tasty of course!
Beautiful pics! but now to the scientific stuff...
The recipe is from the 'cook yourself thin' cookbook and should serve 6 - but with my friends you need accompaniments with it if its to go that far (e.g. garlic bread!)
you will need;
2 teaspoons oilve oil
1 onion finely chopped
3 cloves of garlic (well it will scare a cold away!), peeled and chopped
300g risotto rice
200ml dry white wine
2 litres of chicken stock (I used stock cubes)
200g chestnut mushrooms, wiped and sliced
1 tbs low fat creme fraiche
1 tbs flat leaf parsley finely chopped
20g freshly and finely grated parmesan
1 cooked chicken breast, skinned and shredded
salt & pepper
start off by heating half the oil in a pan (in this case my lovely large le creuset - remember you need to fit 2 litres of liquid in here) & gently fry onion & garlic over low heat for 5 mins until softened
add the rice and fry for a further minute stirring and coating the rice with the oil
pour in the wine & stir until its all absorbed. Pour over chicken stock & bring to the boil. Reduce to a simmer and cook for 15 mins or until the rice is tender (it doesn't matter if it gets well cooked).
The soup will be quite thin but fills out when you add the other ingredients.
Meanwhile heat a large frying pan & fry the mushrooms in the remaining olive oil for 5 min until golden brown.
When the risotto is cooked stir through the creme fraiche, parsley, parmesan, chicken and mushrooms et voila!
the camden road cook
