A Spoonful of Sugar

Proscuttio-wrapped chicken with pea risotto

Serves 2
WW (UK) points per serving: 11.5
Adapted from recipes by Jill Dupliex and Heston Blummenthal

The original recipes used significantly more olive oil and butter. So feel free to double the butter in the pea puree, stir in extra butter when finishing the risotto, and perhaps fold in a couple of spoonfuls of whipped cream just before serving. Heston uses vermouth instead of white wine--which I unfortunately had to leave out--so you might like to try that, too.

2 skinless chicken breasts
2 wide slices of proscuttio
200g frozen peas, defrosted
10g unsalted butter
1 small onion, finely chopped
150g risotto rice of your choice
600ml chicken stock
2 teaspoons olive oil
30g freshly grated parmesan cheese
salt and pepper

Season the chicken breasts with salt and pepper. Carefully wrap a slice of proscuttio around each breast and set aside while you make the pea puree.

Puree the peas in a liquidiser for five minutes to thoroughly pulverise the tougher outer skin. If you use a food processor then you'll have to rub the puree through a sieve to remove the large bits of skin. This is very tedious, so use a liquidiser if you have one! Put the puree in a small pan over low heat, add the butter, and stir until the butter has dissolved into the puree. Don't overheat it. At this stage it should be barely warm. Season to taste--it will take a lot of salt and pepper to get it right. You should end up with a bright green puree that tastes incredibly fresh and a little naughty, too. Scrape into a small bowl and press a sheet of clingfilm over the surface to prevent the top of the puree from oxidising and dulling in colour. This can be chilled for up to two days if you fancy doing it in advance.

Put the stock in a medium saucepan and bring to a simmer. Split the oil between a frying pan and large saucepan, both set over a gentle heat. Fry the onion in the saucepan until translucent, turn the heat to medium and add the rice. Stir wildly until the rice is clear on the outside of each grain with a white centre. Add a ladle-full of stock and stir in until the liquid is absorbed.

Put the chicken in the hot frying pan. Cook undisturbed over a gentle heat for 10 minutes. Turn and cook for another 5 or 10 minutes depending on the thickness of the chicken. If ready before the risotto then leave, covered to rest.

Continue adding stock to the risotto, letting each addition be absorbed before adding the next. Start checking the rice for doneness after the 12 minute mark. Once the rice is to you liking, add the cheese and pea puree and beat vigorously. Check seasoning and leave the risotto to sit for a minute or so before serving with the chicken on top.