Who says camping cuisine can't be decadent and unctuous? We'd like to introduce you to our heavenly luxurious chicken, pancetta and leek campfire risotto. You won't be disappointed!
As always, amounts in all of our recipes are approximate (we are in a field after all!) - we are a family of four with healthy appetites and this does us fine. We avoid offering cooking times as it all depends on your fuel source and how intense the flames are - just double check that everything is cooked through and piping hot!
Cook how suits you in the environment you are in - campfire, camping stove or oven. It will be delicious either way! We prefer the smokiness that open flames adds - also adds to the colour of the risotto.
Keep on reading for the full recipe for our Chicken, Pancetta and Leek Campfire Risotto.
Ingredients:
Smoked pancetta
Chicken breast or thighs, cubed
Leeks, sliced
Risotto rice
Splash of white wine (keep it chilled in your cool box and kick back with a cold glass while your cooking!)
Frozen peas
Chicken stock
Splash of olive oil
Parmesan
Salt and pepper to taste
Method:
Heat the oil in your skillet until just smoking and add the pancetta. Cook until crispy, remove to a bowl and cover with a plate.
Next in is the chicken, cook through, removed to a bowl and cover with a plate.
Add the leek and sweat down until soft.
Add the risotto rice, stir through the leeks and meat juice for a minute or two.
Add the white, stir and boil off the liquid.
Add a ladle of chicken stock, stir and boil off the liquid.
Repeat, ladle by ladle until the rice is cooked to aldente
Add the frozen peas and stir through, leave for a minute or two.
Stir in the Parmesan and serve.
Another line up of empty plates at Camping Scamping!
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