Two new recipes this week! Firstly is this beauty on my left…. Chicken & Beetroot risotto. I have been eating a lot of risotto. Rice is one of the few things that I can eat without consequence. It’s not exciting and it gets very samey. So I thought I’d try some thing a bit difference. When I was sorting out the veg patch at the weekend I thinned out the roots bed. Which meant I had a good number of small – medium-sized beetroots to use up. I’d seen a recipe on the internet for a beetroot & feta risotto and that sparked the inspiration. I’d already cooked the beetroot, so started off the risotto in the normal way (diced onion in butter, rice added, then stock a ladle-full at a time), then towards the end I added in diced cooked chicken, diced cooked beetroot and some frozen peas. The whole lot was topped off with grated peccorino cheese. I have to say, it was delicious! Mark’s not a fan of beetroot unless it’s pickled and even he liked this one!
The second recipe is Chicken & Tarragon pasta. I don’t eat much pasta at all any more but it fits in to the “bland and boring” food that I can safely eat so…. This was using up the leftover chicken from Sunday’s roast dinner. I diced a carrot and a parsnip and sauteed them in butter. Then I added 150ml of chicken stock and let them simmer until softened. Then I added the diced chicken, some frozen peas and a tiny splash of cream and, of course, some tarragon (I love tarragon!). Once the pasta was cooked, I stirred it into the sauce and voila! Another tasty dinner.