Recipe: Spicy Caribbean risotto with citrus chicken
Introduction:
Ingredients:
For the risotto
½ red onion, finely chopped
1 tbsp olive oil
110g/4oz risotto rice
25g/1oz butter
1 carrot, peeled and grated
½ tsp coriander seeds
¼ tsp ground cardamom
½ tsp dried turmeric
½ tsp chilli flakes
100ml/4fl oz white wine
1 vegetable stock cube, crumbled
1 garlic clove, crushed and finely chopped
salt and freshly ground black pepper For the chicken
1 skinless chicken breast, flattened with a rolling pin
zest of 1 lime
zest of 1 orange
lime wedges, to garnish
Cooking Tips:
Cooking Instructions:
1. For the risotto, heat the oil in a deep frying pan. Fry the onion with the
rice and the butter until coated.
2. Grind the coriander seeds in a pestle and mortar and add the other dry spices
and chilli flakes. Add to the rice.
3. Add the wine and stir well to deglaze the pan.
4. Add the stock cube and garlic and stir well.
5. Begin adding the hot water gradually, a ladleful at a time until the rice is
cooked through.
6. Meanwhile, heat a griddle pan for the chicken.
7. Toss the chicken breast in the lime and orange zest. Place on the griddle and
grill for three minutes on each side or until cooked through. Remove from the
heat and leave to stand for two minutes.
8. Slice the breast and serve on top of the risotto with the lime wedge to
garnish.
If you have cooked from this recipe then give us your feedback or
even some tweaks.
