Chicken risotto with Curry
Comfort
Weekend
Sweet
Ingredients
- 300 g chicken, cut into pieces
- 1 small onion
- Half a green bell pepper
- 2 cloves of garlic
- 1 carrot
- A little olive oil
- A pinch of salt
- Pepper
- Curry
- Ā½ teaspoon ground sweet paprika
- 1 cup (2.5 dl) rice
- 400ā500 ml chicken broth
- 1 teaspoon butter
Instructions
Difficulty āā
Why this recipe existsThis risotto owes its delicious flavor to the curry.
First, sautƩ the finely chopped onion in olive oil until golden brown. When it starts to brown, add the minced garlic.
When the garlic starts to release its aroma, add the chicken cut into pieces.
Season the meat with salt and sautƩ until browned on all sides. Add the paprika and black pepper, then stir.
Next, add the rinsed rice and sautƩ everything together for a couple of minutes.
Next, pour in a little broth and add the ground paprika.
Stir occasionally.
When the liquid has evaporated, pour in a little more broth. Stir to prevent the food from sticking to the bottom. Wait for the rice to cook, about 20 minutes.
Add the curry powder during the last 5 minutes.
Donāt overdo it with the curry powder, as itās very strong.
If itās not salty enough, add more salt.
Stir, then add a teaspoon of butter at the end. Stir gently again to distribute the butter evenly.
After 5 minutes, remove the risotto from the heat.
You might also like
