Friday, December 24, 2010

Chicken, Cheddar, Curry Risotto!

So quick and easy.
1 clove of garlic sliced thin
1/2 cup risotto
1 chicken breast cut into 1 inch cubes
1 T curry powder
1/2 cup of shredded cheddar
salt and pepper to taste
1 t canola oil
Heat canola oil, add garlic, saute one minute, add risotto and coat in oil.  After about a minute add enough water to cover risotto one inch.  Let simmer while continuously stirring.  Add chicken and more water to cover again.  Once chicken is cooked, test risotto for tenderness, add a touch more water, continuously stirring.  When risotto begins to soften add curry, salt, pepper.  When risotto hits al dente, add in cheese while stirring.  You may have to add more water as you go along.  The risotto takes about 25 minutes to cook.  I topped mine with ham and cilantro and served with sliced tomatoes.

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