Garlicky Roast Chicken Risotto by Gilli Allingham of The Really Garlicky Company 

This beautiful risotto is a brilliant mid-week meal, especially when enjoyed with a chilled glass of Sauvignon Blanc. For an extra special twist, drizzle some truffle oil over the top or add some fresh truffle shavings when serving. The truffle and garlicky flavour work perfectly, making this dish a firm family favourite. 

The Really Garlicky Company, based just outside Nairn, are Scotland’s only garlic growers. The Allingham family have been growing garlic for the last 18 years, where they originally diversified their seed potato business to offer something new to Scotland’s foodies.

Priding themselves in their Hardneck Porcelain garlic, they produce flavourful, large, juicy bulbs. From this, they produce a range of garlicky products, including aioli, garlic ciabatta, garlic butter and various chutneys and condiments such as caramelised onions and garlic relish.

Find their Scottish Garlic in your local Waitrose, farm shop or delis across the country, or visit their website: www.reallygarlicky.co.uk.

Ingredients: Serves 2 (generously)
1 medium onion, chopped
50g salted butter
½ tsp dried thyme or a few sprigs of fresh thyme, leaves picked
250g Arborio rice
100ml dry vermouth, or dry white wine
1 litre hot chicken stock
350g leftover roast chicken, cut into chunks
1 bulb Really Garlicky Scottish garlic, wrapped in foil, roasted whole for 30 mins at 180°C
100g frozen peas
100g crème fraiche
Parmesan, grated to serve
Truffle oil or shavings (optional)

Method:
1.    Melt the butter in a heavy based pan over medium heat and slowly cook the onion until it is soft but not coloured.  Stir in the thyme and the rice.  
2.    Stir the rice through the butter, then add the vermouth or wine and stir while it sizzles to cook off the alcohol.  
3.    Turn the heat down and start adding the stock gradually, stirring well after each addition. 
4.    Add a ladle of stock as the last one is absorbed, this will take up to 20 mins. 
5.    With the final addition of stock, add the chicken and the frozen peas and stir in gently.  
6.    Cook slowly until the chicken is heated through thoroughly and the peas are cooked. Stir in the crème fraiche. 
7.    Remove the skins from the bulb of roasted garlic and stir through the risotto.  Season with salt and pepper to taste and serve with grated parmesan cheese, and some truffle oil or shavings for a touch of luxury.

In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk