Eats: Golden Chicken Risotto

10:30 AM


Guys, I am the queen of making ugly food that tastes good. This may have the appearance of a bowl of mustard, but I promise it was great. 

2 tbsp sunflower oil
1 tbsp butter
1 medium leek, sliced thin
1 large yellow bell pepper, diced
2 skinless, boneless chicken breasts, diced.
12 oz risotto rice
Few strands of saffron (this is expensive, so I used turmeric)
Salt and pepper
6 1/2 cups of chicken stock
7 oz can corn
1/2 cup toasted, unsalted peanuts
1/2 grated parmesan cheese

Heat the oil and butter in a large pan. Saute the leek and bell pepper for 1 minute, then add the chicken. Cook & stir until golden brown. Stir in the rice and cook 2-3 minutes. Add the saffron strands, and salt and pepper to taste. Add the stock a little at a time, and cook, covered, over low heat, stirring occasionally, for about 20 minutes/when the rice is tender and most of the liquid absorbed. Do not let the rice dry out-add more stock if needed. Stir in the corn, peanuts, and cheese, adjust seasonings to taste. Serve hot. 


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11 Musings

  1. I wish I could grab the bowl from the picture and eat it!! :D

  2. I haven't had anything like this in a long time. I bet its really good.

  3. Oh, it does look really good. I bet the peanuts make it crunchy too.

  4. I could go for some now! HaHaHa

  5. Oh so yummy! Glad you posted this one!

  6. Ummm...hello, this looks amazing! :)

  7. haha it's looking interesting and i like chicken

  8. I love Risotto. I am sure I would like this.


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