I’m back! Now, you may, or may not, have been wondering what happened to me. Hopefully some of you have missed me anyway. The truth be told, I’ve been on Slimming World for some time now, obviously I had a break over Christmas (who in their right mind would diet over Christmas?). Not me!
The good news is that I’ve lost a total of nine pounds, and only have five more to go until I reach my goal of loosing a whole stone. Woo hoo me! This being a food blogger thing doesn’t half make you gain a bit of weight. It’s not rocket science, we all know it’s impossible to remain slim and eat all of the foods you like. If only hey! But enough was enough, I realised that it was impossible for me to stick to my regular blogging schedule and not keep gaining weight at the alarming rate that I have been.
I’m not about to embark on sharing a million Slimming World recipes with you, that’s there thing. This is a dish I made a while back, but I just had to share with you, the flavours are so fresh and vibrant, and just look at the wonderful sunny colour of the puffed up lemon infused rice. It will certainly brighten up any cold January night. So just to clarify, this is definitely a non Slimming World friendly recipe. Having said that, if you swapped the oil and butter for low calorie cooking spray, omitted the wine and parmesan you’d be good to go.
Making risotto doesn’t need to be hard work, yes okay there is a fair bit of stirring involved, but otherwise it’s actually not that difficult, more time consuming really, having said that it only takes about 20 minutes.
It’s not often that I use ingredients that are hard to get hold of. I don’t like the idea that someone wouldn’t be able to re-create the dish at home, or have a nightmare trying to find where to buy them, but then sometimes things are just too delicious not to share. I bought this lemon risotto rice in Sorrento when I visited back in November and have been dying to use it. I’m sure you could find some online, I’ll certainly be looking out for some more. I wish I’d bought more home, but then again we all know how difficult it can be with one tiny piece of hand luggage, trying to stuff all of your things into it, let alone bringing back various foodie bits and bobs.
The flavours in this risotto are wonderful, they remind me so much of the busy afternoons I spent in Sorrento and Naples, dashing about all afternoon before sitting down to some delicious, lovingly prepared Italian cuisine.
Richard doesn’t like risotto. I know, weirdo right? He says that it’s pudding rice and shouldn’t be used in a savoury recipe, but I’m sure the 59 million strong population of Italy would wholeheartedly disagree with him! I just adore risotto, so if you have a delicious recipe leave the link in the comments below. I’d love some new recipes to try out.
- 2 large free range chicken breasts, cut into strips
- Juice and zest of 1 lemon
- 1 tbsp olive oil
- 2 tbsp butter
- 1 garlic clove, peeled and crushed
- 1 white onion, peeled and diced
- 220g lemon risotto rice
- 400ml hot chicken stock
- 200ml white wine
- 2 tbsp freshly chopped parsley
- 30-40g parmesan, grated
- Preheat the oven to 200°C. Place the chicken strips in an oven proof dish, cover with the lemon juice and season well, cook for 20 minutes, or until tender and cooked through.
- Meanwhile, heat the oil and butter in a large saucepan, add the onion and garlic stir well and cook for a couple of minutes, add the rice, and stir to coat the grains with the oil and butter.
- Add the wine 100ml at a time, stirring continuously until the rice has absorbed the liquid. Continue by adding the chicken stock one ladle at a time until all of the liquid is absorbed.
- Finish by adding the lemon zest, parsley and parmesan, stir well until the parmesan had melted and slightly thickened the rice.
- Serve immediately