Recipes
Recipes

Masterclass maple-roasted parsnip risotto topped with pan-fried chicken breast

The roasted and pureed parsnips give the risotto a delicious sweetness and rich, creamy texture.

The roasted and pureed parsnips give the risotto a delicious sweetness and rich, creamy texture.

Cooking Time

Cook: 1 Hour

Cooking Time

Serves: 2

Cooking Time

Price: £4.59 per serving

Nutritional Information

Each 814g serving contains

Energy
3166kj
757kcal
38%
Fat
18.7g
Med
27%
Saturates
4.9g
Med
25%
Sugars
16.3g
High
18%
Salt
0.81g
Med
14%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
389kj/93kcal

Ingredients

3 parsnips, peeled

2 tbsp olive oil

1 tbsp Chosen by you Pure Canadian Maple Syrup

250g pouch Extra Special Concentrated Chicken Stock

1 medium onion, finely chopped

10g butter

1 clove garlic, crushed

175g Asda Arborio Rice

Pinch saffron, steeped in 1 tbsp water

2 tsp fresh thyme leaves, plus extra to garnish

2 Extra Special Corn Fed Chicken Breasts

Cracked black pepper

Method

1
Pre-heat the oven to 200C/180C Fan/Gas 6. Top and tail the parsnips, and halve across the middle. Then cut the thinner ends in half and the thicker ones into quarters. Toss with 2 tsp of the oil to coat, then drizzle over the maple syrup. Transfer to a roasting tray.
2
Roast in the pre-heated oven for about 30 minutes, until golden, shaking the tray from time to time so the parsnips cook evenly.
3
Heat the stock in a pan with 450ml water until simmering. Leave gently simmering until ready to add to the risotto.
4
Cook the onion in the butter and another 2 tsp of the remaining oil until soft, over a low heat. Add the garlic and cook for a further 1 minute. Stir in the rice and cook for 2 minutes, so that it absorbs the oil. Add the saffron along with the thyme leaves and a ladleful of stock. When the stock has been absorbed, add another ladleful. Stirring often, continue adding the stock, one ladleful at a time, until all the liquid has been soaked up by the rice. This will take up to 30 minutes.
5
Meanwhile, heat the remaining oil in a frying pan. Cook the chicken on a high heat, skin-side down, for 4-5 minutes, until the skin is golden and crispy. Turn the chicken over and cook over a medium heat for 6-7 minutes, until cooked through. Put on a warm plate, then cover with foil and set aside until needed.
6
Put about a third of the roasted parsnips in a food processor and blitz until smooth. Stir into the cooked risotto along with the remaining roast parsnips, reserving a few to serve on the side.
7
Slice each chicken breast into 4 thick strips and serve skin-side up, with the risotto and parsnips on the side. Garnish with a few of the extra thyme leaves and a sprinkling of cracked black pepper, if you want.