Chicken Risotto with Nettles

Preparation info

  • Serves

    eight

    • Difficulty

      Easy

Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

This may seem an extravagant use of a chicken but I have always been partial to it boiled or steamed: the breast can be eaten first in some other preparation – with morels is best at this time of year – and the thighs and some of the stock used in the risotto.

Ingredients

  • 1 good free-range chicken, cleaned
  • 2 onions, 1 peeled and thinly sliced, the other peeled and finely chopped

Method

Place the cleaned chicken in a deep saucepan. Cover with cold water and bring to a simmer. Skim any scum off the top before adding the thinly sliced onion, the garlic, herbs, spices, lemon zest and stock cube. Bring back to a very gentle simmer and cook for 50 minutes. Turn off the heat, cover and leave the chicken in the stock for 20 minutes.

Melt half the butter in a heavy saucepan an