February 17, 2013
A deep stove top pot and a baking tray
1 cup arborio or short grain brown rice (short grain rice is starchier which is what you need for a good creamy risotto)
1 Litre of chicken stock, home made is best, for a good recipe from Whole Foodie Kitchen, go here. If no home made stock on hand, I recommend Massel stock as it's gluten and lactose free, trans fat free, uses no preservatives and contains a lot less salt than other stocks and it's vegan!
500gr of organic or free range chicken thighs (diced)
1/4 pumpkin (diced)
1/2 cup of peas -frozen or fresh
1/4 cup of pine nuts
1 brown onion (diced)
2 cloves of garlic (crushed)
1 pinch of saffron threads
1/2 cup of dry white wine or use more chicken stock here coconut oil for cooking
Himalayan salt and ground pepper to taste
Pop the diced pumpkin into a pre heated oven at 180 degrees with a drizzle of coconut oil and bake until a little bit crisp and brown, don't overdo it as it will be too mushy in the final dish
In your pot on the stove, heat enough coconut oil to cover bottom of pot and add your diced chicken, brown until just cooked, remove and put aside
Add a bit more coconut oil in the pot to cover bottom again and add in your onions and saute until transparent
Add your rice, stir for about a minute
Add your wine or stock to deglaze the rice and onion and stir until evaporated
Add the whole litre of stock at once as well as your pinch of saffron and turn down to a low - medium heat, so it's still bubbling but not too furiously
Stir once in a while!
When you see that about 2/3 of the liquid is gone, add cooked chicken, peas (straight from freezer or fresh), baked pumpkin and stir gently
Pop your pine nuts in the baking tray you used for pumpkin and give a quick bake and then pop them in also.
Add your crushed garlic after it's been sitting there crushed or chopped for 10 minutes before it's added to the heat. This means it retains the anti-bacterial, anti-viral, immune boosting properties of the allicin (active phytochemical of the garlic)
Add salt and pepper to taste
All liquid should now be absorbed and you can take off heat, give final stir and pop a lid on to let it rest for 5 minutes.
Of course, you can leave the chicken out for a vegan version (if using massel stock) and I have also substituted peas for spinach but I must say I enjoy the pop of the peas.
This dish is as much about texture as it is about the flavour!
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