Wednesday, 27 November 2013

Winter Risotto

So its finally winter in Dubai and unlike in my hometown in Tasmania, I'm loving the cooler weather. We can finally enjoy being outdoors without the all too familiar uncomfortable sticky skin.

This recipe is perfect for the cooler months as well as a comfort meal if your feeling a little home sick or just in need of a familiar homely taste. This recipe was given to me from a friend back home in 2010 and I've been using it ever since. I had never before attempted risotto as I always thought it involved too much slaving over the stove, mixing for hours. This recipe is the exact opposite, you just stick it in the oven and let it cook. You can change it up if your feeling adventurous, maybe add a little spice or use pumpkin in place of sweet potato. I'd love to hear about your variations! Serves around 4 adults, you can easily double the recipe if needed.

Here is the recipe -

Ingredients

25g butter
1 small onion, chopped
1 large chicken breast
1 cup risotto rice
4 1/2 cup chicken stock, homemade or store bought
3 tbsp apple cider vinegar
1 cup of cubed and roasted sweet potato
1/3 cup grated parmesan cheese

- Place chicken breast in a baking dish and drizzle with olive oil and a sprinkle of lemon pepper or mixed garlic spice. Bake the chicken breast in a 175C oven for around 25mins or until the juices run clear. Once cooked, allow to cool then pull apart pieces using your fingers. You can do this earlier in the day if you prefer.
- Keep oven preheated at 180C.
-  Melt butter in a large pan then add the onion and saute until soft and translucent.
- Add the vinegar, allow to cook then add the rice, stirring to coat with butter mixture.
- Add 1/2 a cup of the stock, allow the rice to soak it up then add another 1/2 a cup. Combine and allow rice to absorb.
- Transfer rice mixture into a large baking dish and top with the remaining stock. Cover dish with foil and put it into the oven.
- After 20mins of baking, take out the dish, stir the mixture and cover once again with foil for another 20-30mins, checking in between if you need more liquid or if the rice is cooked.
- Once cooked, add the cooked chicken, sweet potato and cheese and stir to combine. Serve with a fresh green salad.