Chicken & Coconut Risotto
Creamy dairy free risotto using leftover chicken from a roast
Ingredients
- 1 tbsp Olive oil
- 1 small White onion
- 3 large Garlic cloves
- 350 g Short-grain brown rice
- 1 small glass White wine approx half a miniature bottle
- 1 can Coconut Milk 400ml
- 1 Lemon juice
- 2 tbsp Cider Vinegar
- 1 tsp Dried Thyme
- Broccoli half a head
- 1 large handful Shredded cooked chicken
- 1 tbsp Cooked stuffing mix optional
- Salt and Pepper
Instructions
- Add the olive oil to a deep saucepan and warm.
- Add the onion and fry on a low heat for five minutes until it starts to go translucent.
- Crush the garlic into the pan and leave to fry for one minute.
- While the garlic is frying. wash the rice and then add to the pan stirring so that the oil coats it. Once the rice is coated in any oil, pour in the wine.
- Leave to simmer for a couple of minutes before adding the coconut milk, lemon juice, cider vinegar, thyme and 150ml of boiling water.
- Bring to the boil, turn the heat down, put on the lid and leave to cook for about 40 minutes, stirring occasionally to check it doesn't stick to the bottom of the pan.
- Add in the broccoli and leave to simmer with the lid on for another 5 minutes. By this time the rice should have sucked up most of the liquid and should be just soft when tasted. If the rice needs longer to cook, add more boiling water as needed and leave again to simmer checking every 5 minutes or so.
- Add in the chicken and stuffing if using and allow to warm through.
- Lastly season to taste.
- Enjoy!