9 April 2012
Ingredients - ½ red onion, finely chopped - 1 carrot, peeled and grated - 1 tbsp olive oil - 110g/4oz risotto rice - 25g/1oz butter - ½ tsp coriander seeds - ¼ tsp ground cardamom - ½ tsp dried turmeric - ½ tsp chilli flakes - 100ml/4fl oz white wine - 1 vegetable stock cube, crumbled - 1 garlic clove, crushed and finely chopped - salt and freshly ground black pepper For the chicken - 1 skinless chicken breast, flattened with a rolling pin - zest of 1 lime - zest of 1 orange - lime wedges, to garnish
Method 1. For the risotto, heat the oil in a deep frying pan. Fry the onion, carrot, rice and the butter until coated. 2. Grind the coriander seeds in a pestle and mortar and add the other dry spices and chilli flakes. Add to the rice. 3. Add the wine and stir well to deglaze the pan. 4. Add the stock cube and garlic and stir well. 5. Begin adding the 200ml/7fl oz hot water gradually, a ladleful at a time until the rice is cooked through. 6. Meanwhile, heat a griddle pan for the chicken. 7. Toss the chicken breast in the lime and orange zest. Place on the griddle and grill for three minutes on each side or until cooked through. Remove from the heat and leave to stand for two minutes. 8. Slice the breast and serve on top of the risotto with the lime wedge to garnish.
Spicy Caribbean risotto with citrus chicken • Opuss № I