Brought to you by SuperValu
Love veg but have a partner who’s not too fussed?
You’re not alone, friends.
You’ve probably heard that SuperValu is on a fruit and veg mission, making a huge effort to encourage the nation to #LoveFruitandVeg. They’re also making it easier too by committing themselves to be the biggest supporters of local and Irish producers which means the best quality and in-season fruit and veg for us! It also means highly nutritious fruit and veggies, with fewer food miles too!
There’s no denying diets are changing in Ireland and so SuperValu wants to help everyone embrace and respond to these changes in the best way possible. Conflicting dietary requests around dinner time shall be a problem no more!
So, SuperValu’s brand ambassador, Kevin Dundon, took to the kitchen with Tallaght couple Karl and Ciara who both want cooking to be made more fun and help broaden their palates.
While Ciara has recently embraced a pescatarian diet, Karl is, as Kevin says, a ‘veggie-phobe.’ Karl admitted that vegetables are the very last thing he considers on any menu, so, here’s an incredible dish that promises great taste for the couple and an entirely stress-free cooking experience. Head to SuperValu to pick up the yummy ingredients so you can give this a go too.
Goat Cheese and Chicken Risotto (so simple to do and totally stress-free!)
[Simply omit the chicken to make it a vegetarian option]
- 50g butter
- 2 shallots, finely diced
- 2 sprigs of thyme, torn
- 2 sprigs oregano
- 400g peas
- 50ml cream
- Salt and black pepper
- 400g arborio risotto rice
- 250ml dry white wine
- 700ml warm vegetable stock
- 4 tbsp SuperValu olive oil
- 2 onions, halved lengthways
- 2 chicken fillets, with skin removed
- grated zest and juice of 1 lemon
- 70g parmesan cheese, grated, plus extra shavings to serve
- 100g goat cheese
1. In a saucepan, melt half the butter with half of the shallots and thyme. When the butter is foaming, add the peas and cook for 2 minutes.
2. Add the cream and a few spoons of the vegetable stock. Bring to the boil and using a handheld blender, pulse until roughly mixed. Remove from the heat and keep aside until needed.
3. Next, heat the oil in a frying pan over medium heat. Add the onion and cook for 2 minutes. Remove from the pan, then add the chicken fillet.
4. Pan fry on medium heat for 5 to 8 minutes each side until cooked through. Keep aside until needed.
5. In the meantime, place a wide, heavy-based saucepan over low heat and slowly melt the rest of the butter.
6. Add the remainder of the shallots and seasoning. Cook very gently for 30 seconds or until the shallot is 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.
7. 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.
8. 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 vital not to rush this process. Continue in this way for 15 to 18 minutes or until you have added all of the liquid and the rice is plump and tender.
9. Fold in the cheeses, lemon zest and the peas mixture. Check the seasoning, and serve immediately, with the onion and the chicken fillet for any meat-eaters!
10. Sprinkle extra parmesan on top and serve immediately.
And there you have it! A delicious and entirely satisfying dinner for all that will mean you #LoveFruitandVeg.
Remember, you can save in-store with SuperValu’s 2 for €3 offers and SuperValu 7’s offers on fruit and veg. Now, excuse us but we have a divine dinner to make!
Brought to you by SuperValu
Love fruit and veg? It’s got to be SuperValu.
SuperValu is committed to being the biggest supporter of local and Irish producers, supporting over 1,800 food producers across Ireland. With its trusted supplier network, they are able to offer you the best quality fruit and veg. Shop in-store or online.