Boursin® Seasonal Risotto

By Jon Watts
Serves 2 people (double the quantities for 4 people)

The recipes Jon has created were served at the Boursin Care-staurant this month – in support of the charity FoodCycle, a nationwide charity dedicated to combating food poverty and social isolation. Extraordinary things happen when people come together over food! To find your nearest FoodCycle location or to volunteer visit www.foodcycle.org.uk

Ingredients:

1 onion, finely diced

150g risotto rice

80ml white wine

500ml chicken stock

150g pancetta

80g brussels sprouts, thinly sliced

80g chestnuts

80g Boursin® Garlic & Herbs

Method:

1. Pour the chicken stock into a saucepan and heat over a medium heat.
2. Heat some oil in a large frying pan over a medium to high heat. Cook the diced onion for about 5 minutes, or until it softens.
3. Add in the risotto rice and continue to cook, stirring occasionally, for about 2-3 minutes.
4. Pour in the white wine and reduce by half.
5. Now gradually pour in the chicken stock, a ladle at a time, stirring occasionally. Cook until the rice is almost cooked and most of the liquid has been absorbed.
6. In a separate frying pan, add the pancetta (without oil) and cook over a medium to high heat until crispy.
7. Add in the Brussels sprouts, and chestnuts, and cook for a further 2-3 minutes.
8. Once the rice is almost cooked, add the pancetta, sprouts, and chestnuts to the rice and stir it through.
9. Now add in the Boursin® Garlic & Herbs and stir through until it’s well combined. Serve and enjoy.