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Food

Barbecued chicken, sugar snap peas and quinoa risotto

Preparation time
Cooking time
Serves
4

INGREDIENTS

  • 4 medium chicken breasts, skinless
  • Spray olive oil
  • 2 cups sugar snap peas, trimmed

For the quinoa risotto

  • 2 tbsp onion, finely chopped
  • ¼ cup chicken stock
  • 200g quinoa, rinsed under cold water (substitute with whole barley)
  • ½ cup carrots, peeled and finely diced
  • 2¼ cups warm chicken stock
  • ½ tsp white pepper
  • 2 tbsp parsley, chopped

METHOD

  1. Trim the chicken breasts and cut them into 2 cm medallions. Refrigerate until ready to use.
  2. Make the risotto by putting onion and ¼ cup stock into a suitable saucepan – let boil for one minute and then add the quinoa and carrots and stir as for risotto on medium heat.
  3. Add 1 cup of the stock and stir to cook and evaporate the stock. Add the remaining stock and parsley and continue stirring until the mixture is moist, not watery – this will take 20 minutes to make and like rice risotto, it gives you 3 times the raw weight. Keep warm.
  4. Spray the chicken with oil and cook on medium hot barbecue flat plate – turn when ready and cook through.
  5. Plunge the peas into boiling water and cook for 2 minutes; drain and keep warm.
  6. Spoon equal amounts of the risotto into the centre of a welled plate, add the chicken slices to sit on top and scatter the peas around the base of the quinoa.

NB: 200 grams raw quinoa will give you 600 grams of cooked risotto. If using barley, it will take much longer to cook and you will need more stock.

Food
Preparation time
Cooking time
Serves
4

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