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Black Garlic Rissotto

  • Prep Time
  • Cook Time
  • Total Time
    1 hour

This risotto is rich and creamy with a subtle hint of sweet black garlic. 

Serves: 4-6ppl

  • 500g Herb Fed diced chicken leg

  • 400g risotto rice

  • 2 medium onions diced

  • 5 black garlic cloves puréed

  • 2 lt chicken stock

  • 300g frozen peas

  • 150g parmigiano-reggiano grated

  • 2 tbsp butter

  • Parsley

  • Heat a large frying pan over medium heat, add the onions and fry in some of the butter until soft.

  • Add the diced chicken and black garlic, stir and then mix in your rice.

  • Add the stock a little at a time, until the rice has absorbed the stock and is nice and creamy.

  • Add the peas, grated parmigiano-reggiano and the butter, and mix until luxuriously creamy. Finish with some fresh parsley.

smokin dan logoRecipe courtesy of @smokin_dans

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