Chanterelle Risotto
Step 1/8
Slice the chicken into thin strips, lightly fry in olive oil. Then add the chopped onion to fry.
Step 2/8
Add chopped veg of your choosing. For this, I chose aubergine, kale, red pepper and courgette. Once the chicken has browned, add the veg and fry on a low heat.
Step 3/8
Add in the tinned tomatoes and stir it in to the mix to completely coat.
Step 4/8
Cut up the mozzarella into small chunks and mix in well to the mix.
Step 5/8
Sprinkle in a few leaves of basil to taste and leave on a low heat to simmer for 10 minutes.
Step 6/8
Fill a pan with water, add a sprinkle of salt and bring to the boil. Once the water is boiled add in the gnocchi.
Step 7/8
Lower the heat to a simmer and boil for 2 minutes. Give the gnocchi a poke to test the softness, but be careful not to overcook it.
Step 8/8
Mix the gnocchi, plate up and enjoy.
