Ingredients :
- 2 tbsp Olive Oil
- 4 cups Chicken Stock
- 1 Onion, finely chopped
- 2 Red Chillies, deseeded & finely chopped
- 3 cloves Garlic, finely chopped
- 350 g Chicken Breast, finely chopped
- 1 Red Pepper, finely chopped
- 1 Yellow Pepper, finely chopped
- 100 g Butter
- 2 cups Risotto Rice
- Bunch Coriander, finely chopped
- Salt & Pepper
- 25 g Parmesan
Method :
- Heat oil in large saucepan
- Add onion and cook until soft (about 5 minutes)
- Add garlic, chillies & chicken and cook for 5 - 7 minutes
- Add peppers & rice and cook until rice is translucent
- Add 50g of the butter
- Add half of the stock and stir
- Keep adding stock as the rice absorbs it
- Once the rice is cooked, turn off the heat and let rest for 5 minutes
- Season with salt and pepper
- Add remaining butter, parmesan & coriander and stir gently
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