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Delicious Thai Chicken Risotto

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I just invented this recipe, having thought about it for a couple of days and here it is! I made it this afternoon and am amazed!

I just invented this recipe, having thought about it for a couple of days and here it is! I made it this afternoon and am amazed!

Ingredients

Serves: 2

Metric Cups
  • 250 grams risotto rice
  • 800 millilitres chicken stock
  • 2 bunches spring onions (chopped up quite small)
  • butter (to fry)
  • 360 grams chicken breasts (cut up small)
  • 1 green pepper (chopped)
  • 1 handful cashew nuts
  • thai 7 spice seasoning (to taste)
  • 1 pinch of black pepper (to taste)
  • 1 handful fresh coriander (chopped)
  • 8⅚ ounces risotto rice
  • 28 fluid ounce chicken broth
  • 2 bunches scallions (chopped up quite small)
  • butter (to fry)
  • 12¾ ounces chicken breasts (cut up small)
  • 1 green bell pepper (chopped)
  • 1 handful cashew nuts
  • thai 7 spice seasoning (to taste)
  • 1 pinch of black pepper (to taste)
  • 1 handful cilantro (chopped)

Method

Delicious Thai Chicken Risotto is a community recipe submitted by dextersmummy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Start to fry the spring onions and pepper in the butter, adding a little water to stop them browning.
  • After about 5 minutes add the chicken pieces and cook enough to seal them (about another 5 minutes).
  • Sprinkle over the spice, just add about half a teaspoon at this point, then add more later on if you want it hotter/spicier.
  • Add the rice, and stir in so it is all mixed nicely. Start adding the stock, a ladle full at a time, and stir it in until it is all absorbed, then repeat until all the liquid is used up and the rice is cooked but still has a slight bite to it.Add slightly more boiling water if the rice needs further cooking.
  • Chuck in the cashew nuts if using. Add more spice and black pepper to taste if you want to.
  • Serve sprinkled with chopped coriander.
  • Start to fry the scallions and pepper in the butter, adding a little water to stop them browning.
  • After about 5 minutes add the chicken pieces and cook enough to seal them (about another 5 minutes).
  • Sprinkle over the spice, just add about half a teaspoon at this point, then add more later on if you want it hotter/spicier.
  • Add the rice, and stir in so it is all mixed nicely. Start adding the stock, a ladle full at a time, and stir it in until it is all absorbed, then repeat until all the liquid is used up and the rice is cooked but still has a slight bite to it.Add slightly more boiling water if the rice needs further cooking.
  • Chuck in the cashew nuts if using. Add more spice and black pepper to taste if you want to.
  • Serve sprinkled with chopped coriander.
  • Tell us what you think