Home » Food Corner » Gremolata Chicken with Pea Risotto & Lemon Spinach

Gremolata Chicken with Pea Risotto & Lemon Spinach

A few weeks ago, I was invited to a cooking class alongside a bunch of fab foodie bloggers to celebrate the launch of Tesco’s new lactose-free range. The highlight of the event, hosted by Tesco, was a cookery masterclass led by celebrity chef Lesley Waters. My favourite dish that night was the gremolata chicken, served with creamy pea risotto & lemon spinach. Scroll down if you want to go straight to the recipe!

This gluten and lactose-free gremolata chicken, served on a bed of creamy risotto and topped with zingy lemon spinach, is the perfect dish to warm up a chilly autumn evening.

As soon as we arrived at Jenius Social in Islington, we were treated to a great selection of canapés: seared steak with cheat’s béarnaise, mozzarella saltimbocca & blue cheese bruschetta with pear and walnuts.

The event, to showcase Tesco’s lactose-free range, was a very relaxed affair, full of fun and laughter. It was just like an evening out with friends, really.  Lesley was generous with tips, lively and incredibly friendly. I also learnt a lot about lactose intolerance through a chat with renowned nutritionist Christine Bailey.

This gluten and lactose-free gremolata chicken, served on a bed of creamy risotto and topped with zingy lemon spinach, is the perfect dish to warm up a chilly autumn evening.

My mum always says she “feels funny and bloated” after eating cheese or cream, and it sounds like she could have become lactose intolerant.

How do you know whether you are lactose intolerant? 

“Lactose intolerance usually causes gastrointestinal symptoms, such as gas, bloating, and diarrhoea, about 30 minutes to two hours after ingesting milk or other dairy products containing lactose. People who are lactose intolerant may benefit from eliminating milk containing foods in their diet.” (Christine Bailey)

When Jumpy was diagnosed with multiple allergies at just a few months old, I was struggling to find anything she could eat (other than what I would make from scratch). In the past couple of years, Tesco have really upped their game when it comes to ‘free from’ food. A lot of our favourites are Tesco’s own. I was really impressed by the range of dairy products available from Tesco for people with an intolerance to lactose: crème fraîche, mozzarella, mascarpone, blue cheese and yoghurts. Every dish served or cooked on the night included at least one of the lactose-free ingredients mentioned above.

This gluten and lactose-free gremolata chicken, served on a bed of creamy risotto and topped with zingy lemon spinach, is the perfect dish to warm up a chilly autumn evening.

We started our cookery masterclass with dessert, which needed to set. Tiramisu is one of my favourite desserts, so I was delighted we started with the creamy Italian treat. Lesley had made a tiramisu before we got there, and topped it with pineapple and passionfruit for us.

This gluten and lactose-free gremolata chicken, served on a bed of creamy risotto and topped with zingy lemon spinach, is the perfect dish to warm up a chilly autumn evening.

When I tried these babies later (I had to have a slice of each, for research purposes), I thought they just tasted like ‘normal’ cheesecake and tiramisu. The lactose-free ingredient certainly didn’t make them taste ‘free from’ or less indulgent.

This gluten and lactose-free gremolata chicken, served on a bed of creamy risotto and topped with zingy lemon spinach, is the perfect dish to warm up a chilly autumn evening.

We then moved on to the main course and it was a real treat for me: I absolutely love risotto but never make it at home because my husband wouldn’t touch it with a barge pole. With no further ado, here is the recipe Lesley was happy to share with us (and you guys!): Gremolata Chicken with Pea Risotto & Lemon Spinach.

This gluten and lactose-free gremolata chicken, served on a bed of creamy risotto and topped with zingy lemon spinach, is the perfect dish to warm up a chilly autumn evening.

This gluten and lactose-free gremolata chicken, served on a bed of creamy risotto and topped with zingy lemon spinach, is the perfect dish to warm up a chilly autumn evening.
4.91 from 10 votes
Print

Gremolata Chicken with Pea Risotto & Lemon Spinach

This gluten and lactose-free gremolata chicken, served on a bed of creamy risotto and topped with zingy lemon spinach, is the perfect dish to warm up a chilly autumn evening.
Course Main Course
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4

Ingredients

For the pea puree:

  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 175 g frozen peas
  • 25 g fresh thyme roughly chopped
  • 200 ml water

For the risotto:

  • 3 tablespoons olive oil
  • 1 medium onion finely chopped
  • 2 garlic cloves
  • 150 g Arborio rice
  • 150 ml white wine
  • 700 ml hot vegetable stock
  • 175 g frozen peas
  • 3 tablespoons Tesco Lactose Free Crème Fraîche

For the gremolata chicken:

  • 2 free range chicken breasts
  • 2 medium free range eggs beaten
  • 170 g gluten-free breadcrumbs
  • 4 tablespoons flat leaf parsley roughly chopped
  • Zest of 1 lemon
  • Salt & freshly ground black pepper
  • 3 tbsp rapeseed oil for shallow frying

For the spinach:

  • 225 g baby spinach
  • 1 tablespoon extra-virgin olive oil plus extra for serving
  • Juice of ½ a lemon
  • Salt & freshly ground black pepper

Instructions

Start by making the pea puree.

  1. Heat the olive oil in a pan over a medium heat. Add the chopped onion and cook until softened (about 5 minutes).
  2. Add in the frozen peas and the boiling water. Season, then bring to the boil, cover and cook for a couple of minutes. Stir in all the thyme (stalks included) and cook for another minute.
  3. Blend until smooth, season to taste and set aside to cool.

Next, get started on the risotto.

  1. Wash and dry your pan and place it over a medium heat. Start by warming the oil then add in the chopped onion and cook for about 5 minutes (until soft and translucent). Add the crushed garlic cloves and cook for two more minutes.
  2. Stir in the rice and cook for a minute. Pour in the wine and cook until absorbed.
  3. Add in one ladle of hot stock and stir constantly, until the liquid has been absorbed. Repeat the process until you have used all the stock. This should take approximately 15 minutes, during which you can get started on the gremolata chicken (but don’t take your eyes off the risotto for more than a minute!).
  4. Sprinkle the frozen peas over the risotto and cook for a further 5 minutes, until the peas are cooked and the rice is just tender. Season to taste.

Make the gremolata chicken.

  1. Place the chicken breasts between two pieces of cling film. Using a rolling pin, bat out each piece to ½ cm thickness and season with black pepper.
  2. Mix together the breadcrumbs, parsley and lemon zest and season with black pepper and a little sea salt. Place on a plate. Dip the chicken quickly in the egg and coat with the crumb mixture.
  3. Heat the rapeseed oil in a large non-stick frying pan on a medium heat. Add the chicken and cook for approximately 3 to 4 minutes on each side or until the breadcrumbs are golden and the chicken is cooked through.

Prep the spinach.

  1. Shred the chicken into a mixing bowl and toss through the olive oil and lemon juice. Season to taste.

Serve.

  1. To serve, mix the risotto with the creamy pea puree. Spoon onto plates, stir through some crème fraîche and top with the chicken. Finish with a handful of the zingy spinach.

Check out what everyone else thought:

Becky at ‘Gluten Free Cuppa Tea

Rebecca at ‘All About U

Jenna at ‘A Balanced Belly

Sarah at ‘The Gluten Free Blogger

Laura at ‘Five Little Doves

Eilidh at ‘Mummy and Monkeys

Nath at ‘The Intolerant Gourmand

Lucy at ‘Supergolden Bakes

Becky at ‘Munchies and Munchkins

Have you ever bought lactose-free ingredients? What did you think?

Save me on Pinterest for later:

This gluten and lactose-free gremolata chicken, served on a bed of creamy risotto and topped with zingy lemon spinach, is the perfect dish to warm up a chilly autumn evening.

Disclosure: This blog post is sponsored by Tesco but as always, all opinions and photos are my own. 

36 Comments

  1. 12/10/2017 / 11:13 pm

    5 stars
    Oh this sounds and looks amazing. Going to pin to make it soon. Such fab photos too x

    • Mel
      Author
      13/10/2017 / 10:48 am

      Thanks lovely lady! It’s really scrummy!

  2. 13/10/2017 / 9:28 am

    It was such a fun night, and that risotto was soooo good!! I’m so impressed by the lactose free range that Tesco have, such a good selection of products! ???? x #freefromfridays

    • Mel
      Author
      13/10/2017 / 10:49 am

      It was a fab night and I ate so much! I was really impressed too by the range. Loved the crème fraîche so much I bought it again yesterday. x

  3. 13/10/2017 / 1:51 pm

    This sounds and looks amazing and it looks like it was fun time making it too! My son and husband are both lactose allergic so this is something I need to try with them!
    #freefromfridays

    • Mel
      Author
      13/10/2017 / 1:53 pm

      I hope you get round to trying it: it’s really delicious!

  4. 13/10/2017 / 5:36 pm

    5 stars
    I’d have never through to make this but after reading this and seeing the photo’s I must try it sometime!

    • Mel
      Author
      13/10/2017 / 6:30 pm

      Thanks Jenna! It really is yummy!

    • Mel
      Author
      13/10/2017 / 10:26 pm

      It’s really yummy Emma! xxx

  5. Midge @Peachicks' Bakery
    14/10/2017 / 8:41 am

    5 stars
    Looks like a great event – lovely photos of you lovely ladies too! Nice to see things becoming more readily available! x

    • Mel
      Author
      16/10/2017 / 2:00 pm

      It really was a brilliant evening!

  6. 16/10/2017 / 9:27 pm

    5 stars
    Oh it looks like a lovely evening! And what utterly GORGEOUS photos!! That one of you and Nathalie in particular – love it! And what dreamy recipes…I’ll have one of each please 😀 Eb x

    • Mel
      Author
      16/10/2017 / 10:43 pm

      I really love that photo of Nath and I. One of the lovely ladies at the event took my camera and snapped away: I love a candid photo 🙂

  7. 18/10/2017 / 10:30 am

    This sounds so light and fresh. I never think of adding anything to my risotto. I always just have it as a dish in itself but this chicken would go down well in our house.

    • Mel
      Author
      18/10/2017 / 10:52 am

      I love risotto on its own too but my husband would never go near it so we’d need something extra with it, hahaha!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares