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
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!