Smokehouse Restaurant

Coffee and sweets | smokehouse platters Monday to Sunday from 9.30AM.

Thursday to Sunday, 2 and 3 course lunch from 11.45am

Cellar Door and Farm Shop

Seven Days 9:30 – 5:00pm

02 6230 2487
431 Nanima Road
Springrange NSW 2618
See map >

Poachers Smoked Chicken Risotto with Lemon, Tarragon & Spinach

Serves 4

Ingredients

3 x Poachers smoked chicken with tarragon and lemon

2 litres chicken stock

25g butter

2 tsp olive oil

1 large brown onion chopped

2 garlic cloves crushed

3 cups arborio rice

2 tsp finely grated lemon rind

1 cup grated parmesan

100g baby spinach

Method

Place stock and 500ml and cold water in a saucepan and warm over medium heat. Heat oven to 200℃, remove the smoked chicken from its netting and when hot place the chicken cut side down on an oven tray for 15 minutes. Heat the butter and oil in a large heavy-based saucepan. Add onion and garlic – fry until soft. Add rice and combine. Add the lemon zest. Reduce heat to low and add the stock Β½ cup at a time, stirring until each addition has been absorbed and the rice is tender and creamy – add a dash more water if it is still crunchy.

 

Stir the parmesan into the risotto, when smooth stir in the spinach and cook for 1-2 minutes until wilted. Serve risotto in a bowl, topped with the sliced smoked chicken.

Sign up to our Mailing List

For monthly Poachers updates, including events, smoked meat and wine news and Poachers at home recipes, sign up to our mailing list.

"*" indicates required fields

First Name*
Last Name*

Sign up to our Mailing List

For monthly Poachers updates, including events, smoked meat and wine news and Poachers at home recipes, sign up to our mailing list.

"*" indicates required fields

First Name*
Last Name*