A well-coloured, roast chicken hot from the oven – see below
2 handfuls/150g kale (Cavolo nero if you have it) washed and patted dry
1 medium leek washed and finely chopped
2 cups podded broad beans
1 glass dry white wine
2 1/2 cups Arborio rice
zest and juice of a lemon
A sprig of thyme – about 2 teaspoons
½ cup grated fresh parmesan
½ teaspoon sea salt
½ teaspoon black pepper
To do beforehand (to save time you could use a pre-cooked, shop bought free-range roast chicken)
Roast your chicken.
Pull meat from chicken in large thumb-sized pieces
Throw the carcass in a pot and cover with water.
Add the usual stock ingredients – bay leaf, carrot, onion, herbs peppercorn etc.
Bring to boil and simmer for 1 or 2 hours
Remove carcass and strain – that’s your stock (should be about 2l you can bring volume up by adding more water)
Pour a tablespoon of olive oil into a heavy bottomed saucepan over a medium heat
Saute leeks until tender
Add rice and stir until fully coated in oil
Keep stirring until rice starts to make sizzle a bit then throw in wine
Stir continuously until wine is absorbed by the rice
Add lemon zest and juice
Add the stock slowly a half a cup at a time. Stir until stock is absorbed and then add another half cup and so on.
After about 15 minutes the rice should be almost cooked
Quickly add the broad beans and thyme and stir around
Lastly add chopped kale, chicken pieces,2/3 of the cheese, salt and pepper
May need a final splash of stock
Serve scattered with remaining cheese. Goes well with a glass of chilled white wine
Lemon pickle is a great accompaniment for this dish
Variation: for vegetarians just use 2l veg stock and leave out the chicken.