Spicy Cajun Chicken Stovetop Risotto
with Lemon Crumb and Peas
Making a risotto on the hob or stove is simpler than you think, with only three stirs needed to absorb the stock and flavours. This Spicy Cajun Chicken Stovetop Risotto uses Cajun spice mix for a punchy flavour.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
½ unit(s)
Lemon
20 grams
Chicken Stock Paste
240 grams
Diced British Chicken Thigh
1 sachet(s)
Cajun Spice Mix
175 grams
Risotto Rice
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
120 grams
Peas
Not included in your delivery
800 milliliter(s)
Boiled Water for the Risotto
1 tbsp
Olive Oil for the Crumb
20 grams
Butter
Nutritional information
Utensils
Instructions
Boil a full kettle.
Peel and grate the garlic (or use a garlic press). Zest and halve the lemon (see ingredients for amount).
Pour the boiled water for the stock (see pantry for amount) into a medium saucepan on high heat. Stir in the chicken stock paste- this is your chicken stock.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the diced chicken and season with salt and pepper.
Fry until golden brown on the outside, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken. It's cooked when no longer pink in the middle.
Add the garlic and Cajun spice mix (add less if you'd prefer things milder) to the chicken and cook for 1 min, then stir in the risotto rice and cook until the edges of the rice are translucent, 1-2 mins.
Pour in a third of the stock and stir to combine. Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time. Stir occasionally.
The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.
Meanwhile, heat the olive oil for the crumb (see pantry for amount) in a medium frying pan on medium-high heat.
Season with salt and pepper and fry, stirring frequently, until lightly toasted, 3-4 mins. TIP: Watch it like a hawk as they can burn easily. Once cooked, transfer the toasted crumbs to a bowl and set aside.
Once toasted, stir in the lemon zest and transfer to a bowl.
Once the risotto is cooked, remove from the heat and stir in the hard Italian style cheese, peas and butter (see pantry for amount). Stir until well combined, then squeeze in some lemon juice.
Taste the risotto and add more salt, pepper and lemon juice if needed.
Spoon your risotto into bowls and top with the lemon crumb. Serve with any remaining lemon cut into wedges for squeezing over.
Enjoy!
