Chef’s Corner

Try this tasty recipe from The George’s Head Chef, Aaron Skerrit.

Herb roasted chicken, asparagus, pea & spinach risotto (Serves 4)

4x chicken breasts

Butterfl y the chicken breasts in half, season with dried herbs, salt and olive oil, let marinade for as long as possible. In a hot pan, add come olive oil, and cook the chicken until cooked, getting a nice colour on all sides. Keep to the side, it’s important as we want the juice to add to the risotto for an extra taste.

Ingredients: Risotto • Olive oil • 1/2 onion diced • 2 garlic crushed and chopped • 250g risotto rice • 100ml white wine • 1ltr chicken stock • 70g grated Parmesan • 40g butter • (Add extra Boursin cheese if you can get it) • Bunch of asparagus, cut and blanch in boiling salty water, refresh in ice water and drain quickly • 70g peas • Bag of baby spinach (washed) • 1/4 lemon juiced Method 1. Heat a pan with some olive oil, sweat off onion and garlic until soft with no colour. 2. Add in risotto rice, season with some salt - it’s important to enhance the fl avour from the start, stir for 30-40 seconds until all the rice is coated with oil. Keep the pan on a medium to hot heat. 3. Add white wine - when it has all soaked up, start adding chicken stock slowly always stirring the stock slowly as it dissolves, add more, keep adding until the rice is almost tender and has a small bite, take off the heat. 4. Add Boursin cheese - this makes it creamy and tasty, add asparagus and peas and baby spinach, mix through all together. 5. Add butter and cheese and put a lid on top, let it steam and take all the fl avour of the vegetables. 6. Add the tasty juices from the chicken you cooked earlier, mix well, season, add lemon juice, taste and season again if you need too. 7. Heat the chicken and serve, and enjoy!