500 grams Chicken Thighs
1 Brown Onion
1 - 2 Tsp Minced garlic to taste
Juice of ½ lemon
1 & ½ Rice or Barley, I prefer sushi rice
1 -2 liters Chicken stock
1 cup white wine (goon is fine)
135g Semi Dried tomatoes or Cherry Tomatoes
135g Roast capsicum
150g fresh spinach
1 Tbls Sugar or honey
1 tsp Smoked Paprika
A winter warmer for those looking to beat the cost-of-living increases we all face, I love this one because it’s full of flavours and can be meal prepped for a week of work. It’s also scalable for a larger or smaller family.
There’s no trick to risotto, it’s actually pretty easy, it just takes a lot of patience. I do this with a glass of wine, an audiobook, or some great tunes.
Enjoying the process of cooking is not just a nice way to mindfully engage with ourselves and the people we nourish but also a sure fire way the food will taste better.
Heat a small amount of butter or oil in a pot. When hot, throw in diced chicken thighs and brown on the outside
Add garlic and paprika and stir until fragrant
Add rice and stir until glassy
Add the wine and lemon juice, then stir until the liquid is absorbed
One ½ cup at a time, add the chicken stock slowly, stirring. Don’t add more until the liquid is absorbed
Once the risotto is al dente, remove it from the heat and add the tomatoes, capsicum, and spinach using the heat of the risotto to cook them
Serve hot with cheese, Parmesan, or a smoked Gouda, which are very nice