Portion size 1
2 Boned Chicken thighs skin on,
1/2x medium red onion diced
1x small cloves of garlic diced
100g risotto rice
1 x pint vegetable stock (either fresh, or from a stock cube)
100g x cavolo nero
40 g freshly grated parmesan
Maldon sea salt, cracked black pepper and plenty of extra virgin olive oil
Place the chicken thighs in a bowl, drizzle with extra virgin olive oil, season with salt and pepper, place on a try (preferably covered with baking parchment) and place in an oven at 170oC for 25 minutes
Dice the onion and garlic; gently sweat-off the onion in a pan with 4 tbsp of extra virgin olive oil adding the garlic after 3 mins. Whist these are cooking rinse the rise and then place in the same pan stirring for 30 seconds. Now add a quarter of the stock and continue to add to the rice, cooking on a medium heat, stirring to insure it doesn’t catch the bottom of the pan. If you’ run out of sock, continue cooking the rice with water until the rice is cooked (soft).
Whist the rice is cooking, wash the Cavolo Nero and remove the thick stalks.
Gently pinch the chicken meat off the bone.
As soon as the rice is cooked fold-in the Cavolo Nero and leave to infuse/wilt for three minutes, stirring twice.
Add olive oil, grated parmesan, and salt/pepper to the rice, top with the chicken and drizzle with olive oil.