Eats: Golden Chicken Risotto10:30 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.