Author Topic: Failsafe chicken risotto  (Read 31649 times)

Offline Yvette

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Re: Failsafe chicken risotto
« Reply #30 on: September 10, 2010, 03:06:34 am »
Made this a couple of nights as to the original recipe, chicken stayed in chunks which was good found the recipe a bit bland, was better the next day but needs some more colour to make it look nicer, think i prefer the apricot chicken one my demonstrator did.

Offline Michp

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Re: Failsafe chicken risotto
« Reply #31 on: September 10, 2010, 03:32:03 am »
Failsafe (diet) recipes generally dont have much colour and are milder in flavour as you are avoiding salicylates. If you arent FAILSAFE then you could add whatever takes your fancy.

Offline Yvette

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Re: Failsafe chicken risotto
« Reply #32 on: September 16, 2010, 02:03:59 am »
Just realised what failsafe meant silly me

Offline judydawn

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Re: Failsafe chicken risotto
« Reply #33 on: September 16, 2010, 02:11:00 am »
Don't worry Yvette, I didn't know either.  I thought it meant the recipe was sure to work  :P :P   You learn so much on here  :D
Judy from North Haven, South Australia

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Offline LeeJ

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Re: Failsafe chicken risotto
« Reply #34 on: August 26, 2011, 07:09:58 am »
Tried a failsafe risotto at the start of my thermo days, and mucked it up lol, was going to try this one again,

do you think I could cut the rice in half, water in half, but keep all the vegies the same and it would taste alright?

Offline cecilia

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Re: Failsafe chicken risotto
« Reply #35 on: February 24, 2012, 11:41:27 pm »
Sorry to ask a silly question, but are we all assuming we are adding raw chicken to the risotto?  I thought if it was added just in the last five minutes it would have been previously grilled. 
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