I just love a 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 really 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 from last night’s curry.
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.
Spices used in this recipe
Australian Native Pepper Berry Leaf
Australian Native Pepper Berry Leaf, also known as ‘Mountain Pepper’ or ‘Tasmanian Native Pepper’, is one of Australia’s top native superfoods said to have four times the antioxidants of blueberries. This pepper is as delicious as it is healthy with a fruity peppery flavour that can be used in cooking or to season food when serving. Compared to our everyday pepper, Australian Native Pepper Berry Leaf has more of a herbal flavour and packs a spicer, sharper and hotter punch. After harvesting the leaves, we have dried them to lock in the flavour and aroma; the snap-lock seal on our barrier-proof packets also ensures it retains its flavour for many uses to come. An authentic taste of Australia.$4.99
Australian Native – Wild Thyme
Australian Native Thyme is a national herb that’s origins date back centuries. It was previously used medicinally by Indigenous Australian’s however is now more-commonly used in cooking and the making of herbal teas. It’s a highly aromatic herb that’s rich in essential oils that give off a minty aroma when released. Our leaves have been freshly harvested then dried immediately to lock in their vibrant flavour and aroma. This is a true taste of the Australian bush and an excellent edition to our Natives collection.$4.99
Place oil in a large pot, add garlic, onion, mushrooms, and capsicum saute 5min.
Add pepper berry leaf, native thyme, basil, and salt and then add the can of tomatoes.
In a separate fry pan, saute 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!