Black Garlic Rissotto

Main courseServes 4-6

This risotto is rich and creamy with a subtle hint of sweet black garlic, and uses diced chicken leg from award-winning North Yorkshire based poultry producers Herb Fed. A perfectly indulgent supper for when the weather turns, serve with crusty bread and a chilled glass of white wine for a deliciously simple dinner. For more recipe inspiration and buy their range online visit Recipe courtesy of @smokin_dans  


500g Herb Fed diced chicken leg

400g risotto rice

2 medium onions diced

5 black garlic cloves puréed

2 lt chicken stock

300g frozen peas

150g parmigiano-reggiano grated

2 tbsp butter



  1. Heat a large frying pan over medium heat, then add the onions and fry in some of the butter until soft.
  2. Add the diced chicken and black garlic, stir and then mix in your rice.
  3. Add the stock a little at a time, until the rice has absorbed the stock and is nice and creamy.
  4. Add the peas, grated parmigiano-reggiano and the butter, and mix until luxuriously creamy. Finish with some fresh parsley.