Chicken risotto with homemade parsley pesto

This chicken risotto is made using our free-range chicken bone broth, homemade parsley pesto and our sous-vide chicken legs (perfectly tender and shredded off the bone while still warm). Fresh, comforting and packed with flavour all at the same time.

1 hour

2

Easy

• Field & Flower Confit Chicken Legs
• 324g Field & Flower Chicken Bone Broth
• 1 tbsp olive oil for cooking
• 1 onion, diced
• 2 cloves of garlic, crushed
• 150g risotto rice
• Seasoning to taste

For the parsley pesto:
• Large handful of flat leaf parsley
• 50g parmesan
• 50g pine nuts
• 2 cloves of garlic, crushed
• 100ml olive oil
• Pinch of sea salt

To serve:
• Rocket leaves
• Grated parmesan
• Additional parsley pesto & olive oil

1. Toast the pine nuts in a small frying pan. Combine the toasted pine nuts, parsley, parmesan, 2 cloves of crushed garlic, 100ml olive oil and a pinch of sea salt in a food processer, then blend until smooth. If storing in the fridge, transfer the pesto into a jar and pour olive oil over the top of the pesto to help it last longer.

2. To prepare the risotto, begin by cooking the sous-vide chicken legs in the oven according to packet instructions.

3. While the chicken is cooking, heat 1 tbsp olive oil in a medium sized frying pan. Fry the onions and garlic for 10 minutes until soft and starting to caramelise. Once softened, add the risotto rice and 2 tbsp of the pesto and stir well.

4. Add a ladle of the chicken broth and stir until the rice has absorbed all of the liquid. Continue to add the broth a ladleful at a time until the rice is cooked to your liking (approximately 25 minutes). Feel free to add water if you run out of broth, but make sure to check the seasoning. Stir your risotto regularly throughout cooking to prevent it sticking to the pan.

5. Once the chicken is cooked, remove from the oven and shred the meat off the bone. Stir the shredded meat into the cooked risotto and serve with grated parmesan, rocket leaves, a dollop of pesto and a drizzle of olive oil.