Turmeric chicken and spring green bean risotto
Ingredients :
Serves 2-3
2-3 chicken breasts finely diced up
3 cups vegetable stock
1 tbsp extra virgin olive oil
1 leek
1 cup green beans
2 garlic cloves
1 tsp turmeric spice
1 tsp paprika
1 tbsp white miso paste
1 cup arborio rice
1/2 cup frozen peas
Salt and pepper to season
2 tbsp fresh parsley
How to :
Prep the vegetables by washing and chopping the leeks and green beans into small pieces. Finely dice the garlic and white onion.
Heat a large frying pan over medium heat. Melt 1 tbsp olive oil. Add in your chopped chicken breast and cook off for 10 minutes until white. Add seasoning of turmeric, paprika, salt and pepper.
Add in the chopped onion and sauté for 4 minutes until cooked. Add in the garlic and white miso paste for 2 minutes until fragrant.
Add the green beans and cook for another 5 minutes until tender.
Pour over the rice and stir everything to combine. Ladle in 1 cup of the vegetable stock, stir until most of the liquid has been absorbed then add another ladle of stock in and repeat again. Stir constantly but you can let the rice rest to come to a simmer for a couple of minutes. Repeat until all stock is cooked through.
Add in the frozen peas and cook for a further 5 minutes, adding a dash of water if it gets too dry.
Store up to 2 days in the fridge.
Image from Pinterest.