Australian Mountain Pepper Chicken Risotto, cheats recipe

PREP TIME

10 minutes

COOK TIME

15 minutes

SERVES

4 people

Ingredients

2 Tbspns Macadamia Nut Oil (or olive oil)
4 garlic cloves (minced)
2 cups of button mushrooms sliced
2 onions (diced)
2 Red Capsicums (diced)
4 chicken breast fillets (sliced)
4 tsp The Spice People’s Mountain Pepperberry leaf
1 tsp The Spice People’s Native Thyme
4 tsp The Spice People’s Basil
salt to taste
4 cups rice cooked in 1000 ml of vegetable stock (or rice cooker )
2 cans diced tomatoes
grated parmesan

The love this recipe

I just love risotto. It’s one of my favorite winter comfort dishes, but one thing that always puts me off is the time and effort it takes to cook – it is a labor of love!

So, to satisfy my love and craving while saving on time and energy, I came up with my cheats risotto! It gives you all the same creamy, warming risotto goodness just using pre-cooked rice instead of raw. Plus, it’s a great way of using up leftover rice.

The aromatic, fruity flavors of the Mountain Pepperberry Leaf and Native Basil bring this risotto to life and work so well with the juicy chicken pieces that stud the rice. Serve with a fresh rocket salad and a warming glass of red and you have a perfect winter evening.

Directions

Place oil in a large pot, add garlic, onion, mushrooms, and capsicum sauté 5min. Add pepper berry leaf, native thyme, basil, and salt and then add the can of tomatoes.

In a separate fry pan, sauté the chicken with olive oil and brown, then set aside.
After this, add the cooked rice. Simmer for 5-10 minutes to allow the flavours to meld. Stir through parmesan and serve hot!