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Welcome to the Well Hung Meat Company
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  • Roast Chicken Risotto

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Taste of the West Gold Award 2013
Taste of the West Silver Award 2013
Taste of the West Silver 2012
Great Taste Awards
Soil Association 2010
SA Natural and Organic Awards 2010
Taste west award 2009 bronze
Organic food awards Winner 2009
Organic food awards Commended 2009
Great taste gold 2009
Taste west award 2008 silver
Taste west award 2008 bronze
Taste west award 2007 gold
Taste west award 2007 silver
Taste west award 2007 bronze
Organic Industry Award 2006
Organic food awards Gold 2006
Organic food awards Wiiner
Organic food awards Commended 2004
Organic food awards Wiiner 2001
Soil association organic standard
We are an award winning organic butcher and Food and Drink Devon member

Roast Chicken Risotto

Ingredients

200g cooked chicken, shredded

1 onion, finely chopped

2 garlic cloves, finely chopped

350g risotto rice

1 large glass white wine

1.5 litres chicken stock, heated to simmering

Large handful frozen peas

50g Parmesan, grated

Method

Melt a knob of butter in a large pan, add the onion and garlic and cook until soft and translucent. Stir in the rice until coated with butter.

Add the wine and stir until evaporated. Add the stock a ladle at a time until the rice is cooked but still with a little bite.  Add the peas and chicken in the last 5 minutes of cooking to heat through. The rice should be creamy but firm to the bite.

Stir in the Parmesan and serve immediately.


Source: BBC Olive Magazine


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Chicken (whole)

Hung for 2-3 days for a richer taste and more succulent texture – the perfect roast bird for any time of year. This item is sold in 1.2kg, 1.8kg and...

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