Cheshire Taste Café, Chester Visitor Centre - David Mooney - Slimmer’s risotto

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Slimmer’s risotto

(serves 4)

This dish is made to be full of flavour so you don’t need to eat as much of it

Ingredients

100g risotto rice

1 white onion, peeled and chopped

1 clove garlic, bashed and chopped

4 large mushrooms, wiped and sliced

Sprig tarragon, finely chopped

500ml stock of your choice

Splash decent white wine

60g finely diced and blanched skinless chicken breast

50g Heler’s Blue Cheshire, shaved

Splash sunflower oil

Handful of Pete Jones’ watercress

Method

Bring the stock to the boil and leave simmering

In a thick bottomed pan, gently sweat down the onion, garlic and mushroom. Add the rice and toast for a couple of minutes

Pour in the wine and cook out until all the liquid has been absorbed by the rice

Start adding the stock, ladle by ladle, keep stirring. Do this until the rice is slightly nutty

Turn heat down to minimum, add chicken and tarragon, stir through and check seasoning

Serve in a warm bowl, scatter the cheese over the rice, top with the watercress.