Brought to you by SuperValu
This couple’s dilemma will be familiar to any vegetarian who lives with a meat eater, or vice versa!
Something more and more of us are relating to, when your other half goes veggy and mealtimes suddenly become a little more difficult. SuperValu is here to ensure dietary requirements don't divide the relationship.
SuperValu is on a mission to help the nation cope with changing eating habits. They are encouraging people to incorporate more fruit and veg their regular diets, while ensuring they still get their five a day. It's easier than ever now with their weekly 2 for €3 offers.
A few weeks ago, we went looking for a young couple who can't see eye to eye on what to eat at dinnertime. Many signed up, but it was a couple named Karl and Ciara who got the opportunity to meet and cook on screen with TV chef Kevin Dundon.
The Tallaght natives have been together for the past two years and are now living with each other while saving for a mortgage. Ciara has become a vegetarian in recent months, while Karl on the other hand is a self-proclaimed ‘vegiphobe’, which causes lots of problems!
Kevin Dundon’s objective of introducing vegetables to the house was no easy task.
He introduces the couple to a pea risotto for Ciara. Add a pan fried chicken breast and voila, you've got a meat dish for Karl too. All necessary ingredients are easily sourced from SuperValu produce.
Dundon reckons peas are a great introduction to vegetables, as they’re “lovely and sweet”. He says the recipes featured are great “if you’ve had a stressful day at work” as the cooking process “totally chills you out and relaxes you”.
As the video closes, the TV personality reminds viewers how easy it all really is. You just have to pop down to your local shop and make this dish in minutes. Check out the recipe below to try it out yourself.
Goat cheese and Chicken Risotto Recipe
Serves 4: Omit the chicken to make it vegetarian option!
Ingredients
- 50g butter
- 2 shallots, finely diced
- 2 sprigs of thyme, torn
- 400g peas
- 50ml cream
- Salt and black pepper
- 400 g arborio risotto rice
- 250ml dry white wine
- 700ml warm vegetable stock
- 4 tbsp olive oil
- 2 onion, halved lengthways
- 2 chicken fillets, skins off
- 3 sprigs of oregano
- 1 lemon grated zest and juice of
- 70g Parmesan cheese, grated, plus extra shavings to serve
- 100g goats cheese
Method
- In a saucepan, melt half of the butter with half of the shallot and thyme. When the butter is foaming, add the peas and cook for 2 minutes. Add the cream and a few spoons of the vegetable stock. Bring to the boil and using an handheld blender, pulse until roughly mixed. Remove from the heat and keep aside warm until needed.
- Next, heat the oil in a frying pan over a medium heat. Add the onion and cook for 2 minutes. Remove from the pan then add the chicken filet. Pan fry on medium heat for 5-8 minutes each side until cooked through. Keep aside until needed.
- In the meantime, Place a wide, heavy-based saucepan over a low heat and slowly the rest of the butter.
- Add the remainder of the shallots and seasoning. Cook very gently for 30 seconds or until the shallot softened. Add the rice and mix well to ensure it does not stick to the bottom of the pan. Cook without any liquid for 1 minute while stirring constantly.
- Next, add the white wine and continue to stir. The wine will evaporate quite quickly, so you really need to stand over this dish as you cook it.
- Increase the heat slightly and start adding the stock little by little, never adding more than a ladleful until the previous one has evaporated. It is vitally important not to rush this process. Continue in this way for 15-18 minutes or until you have added all of the liquid and the rice is plump and tender.
- Fold in the cheeses, lemon zest and the peas mixture. check the seasoning, and serve immediately, with the onion and the chicken fillet for the meat eaters!
- Sprinkle extra parmesan and serve immediately.
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