John Myers
Risotto with Curry and Chicken
The perfect risotto with curry and chicken recipe with a picture and simple step-by-step instructions.
- 2 Onions, small
- 2 Spring onions fresh
- 1 Carrot
- 3 tbsp Oil
- 250 g Risotto rice
- 1 l Vegetable broth
- 1 tbsp Curry
- 1 pinch Ground cumin
- Coriander or leaf parsley
- 400 g Chicken breast, grilled
- 2 Discs Pineapple
- 1 Cup White wine, dry
- Ice cold butter
- Peel the onions and dice finely, cut the spring onions into rings, and cut the carrots into thin sticks. Braise everything in 3 tablespoons of oil.
- Add the risotto rice and heat while stirring until the grains are translucent and shiny. Pour in the vegetable stock and reduce everything, seasoning with curry, cumin and a little coriander.
- Cut the grilled chicken breasts into cubes. Cut the pineapple into pieces. Put both under the curry risotto.
- As soon as the risotto is too dry, add some white wine (not for children) or some vegetable stock. Season the finished risotto to taste, fold in the butter and serve immediately.
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