Delicious Thai Chicken Risotto
A community recipe by dextersmummyNot tested or verified by Nigella.com
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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.
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 ounces 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.
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