I made this risotto up, and posted it on R.C.....but don't think I posted it here
Red Curry Chicken Risotto1 onion quartered
2 garlic cloves
small handful flat leaf parsley
3 Tbsp. red curry paste
40g olive oil
130g chopped carrot
1 large red capsicum quartered
2 chopped spring onions
600g chicken breast cubed - or could use thigh strips
400g can light organic coconut milk
300g water
1 Tbsp. TM vegetable stock concentrate
300g aborio rice
Place onion, garlic & parsley into TM jug. Chop for 5 seconds, speed7.
Scrape down jug and add oil, and red curry paste, and chopped spring onions. Saute for 3 minutes, 100c, speed 1.
Add in capsicum and carrot, and chop for 3 seconds, speed 7.
Scrape down jug and add in the cubed chicken (or thigh strips), and 100g of the coconut milk (reserve rest in the can). Cook for 2 minutes, 100c,
speed 1.
Add in remaining coconut milk, aborio rice, 300g water, TM stock and salt & pepper to taste, then cook for 17 minutes, 100c,
speed 1. Cook with the MC cap out, and place the steaming insert basket on top of lid.
I usually mix on
speed 3 to combine for a couple of seconds, then turn back down to
speed 1 for the cooking period.
Allow the risotto to rest for 5 minutes before serving.
If you were wanting more heat to the dish, simply add in some finely chopped chilli and saute it in with the curry paste & oil.
