ASIAN-STYLE RISOTTO
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup arborio/risotto rice
- 3 cups chicken stock
- 2 Tbsp peanut oil
- 1 onion ((peeled and thinly sliced))
- 3 cloves of garlic ((peeled and minced))
- 8 oz of boneless skinless chicken thighs ((cut into small bite size) - feel free to substitute with any meat you like)
- 1 green bell pepper ((seeded and diced))
- 1 large carrot ((peeled and diced))
- 1 tsp curry powder
- 1/4 tsp saffron threads
- Few cilantro leaves for garnish
Instructions
- 1
Pour the chicken stock in a small sauce pan and bring it to a boil and keep it simmer while you prepare the risotto
- 2
Preheat a wok or large skillet with lid. Add in the oil. Tip in the onion, garlic and stir fry until fragrant. Add in the bell pepper, carrots, chicken and curry powder. Continue to stir fry until the chicken started to turn color. Add in the rice and saffron threads continue to stir fry the rice for about 1 minute. Pour in the hot stock a little by little (make sure it's hot, this is important to make nice creamy risotto) and continue to stir until the liquid is absorbed and the rice are tender. Have a taste, the rice shouldn't be hard in the middle
- 3
Portion into serving plate and garnish with cilantro leaves. Serve warmed