I love a savoury breakfast and this is a wonderful, healthy alternative. You can add whatever you like to the stock. Here I added spring onion, leeks and kale to a stock and simmered for 5 minutes. I added 2 eggs and poached them for a couple of minutes. I also added salt and pepper to taste and a little chilli.
Other ingredients you could add are: grated carrot, courgette or pumpkin, shredded Bok Choy, Cauliflower or broccoli finely chopped or 'riced', Bacon, Meatballs.
Chicken, Kale and Leek Risotto (serves 4 -6)
2 tbs oil
1 medium onion, finely chopped
1 medium leek, finely sliced
1 clove garlic, crushed
1/2 cup white wine
2 1/2 cups Arborio rice
2 tbs fresh thyme leaves
1.25 litres chicken stock
2 cups cooked chicken cut into strips
1/2 cup Parmesan
Bring the chicken stock to the boil and keep warm in a saucepan. In another pan, heat oil in heavy based pan over medium/low heat. Add onion, garlic, thyme and leek and cook until soft but not brown, approx 5 mins or longer on very low heat.
Add the rice and stir to cover in oil and onion mix. Cook for 2 minutes until it becomes translucent. Pour in the white wine and cook for 1 minute.
Add the warm stock a ladle at a time and stir until absorbed by the rice. After you have used about half of the stock, add the kale and the chicken and stir. Keep adding the stock until all of it has been used up. Add 2/3 of the Parmesan and salt and pepper to taste and stir through. Serve immediately.
Cauliflower White Sauce (without flour or milk!!)
1 onion chopped
2 cloves garlic chopped
60g butter, ghee or duck fat
800g cauliflower florets
150g leeks sliced
2 tsp thyme leaves
320g chicken stock
salt and pepper to taste
Sauté onions and garlic in the butter over a medium to low heat for 5 mins until soft. Add the rest of the ingredients to the pan and simmer on low for 20 mins with a lid on until soft, stirring occasionally. When it's ready, blend until smooth.
* Use as a healthy alternative white sauce for moussaka, lasagne, cauliflower cheese or chicken pie.