Rissotto A La Casa Recipe at MyDish

Rissotto A La Casa

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Method

  • In a pint measuring jug,squeeze the lemon juice,add the Encona sauce and the stock cubes and top up with 1 pint of boiling water.
  • Fry the onion,garlic and bacon on a medium heat till soft.Add the chicken and cook until golden brown.
  • Add the peppers and rice and cook and stir- fry for 1 minute then turn the heat right down.
  • Add the stock plus another half pint of boiling water.Stir continuously and cook for 20 minutes until the rice has absorbed all the fluids and is thick and creamy.
  • Add the tomatoes,shrimps and coriander and stir till heated through.Add grated Parmesan cheese before serving.

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    Ingredients

    • 1 small onion finely chopped
    • 2 celery stick. finely chopped
    • 4 garlic cloves. finely chopped
    • one third green pepper chopped
    • one third red pepper. chopped
    • 3 Smoked bacon rashers. chopped
    • 2 chicken breasts cubed
    • 1 juice of lemon
    • 1 tablespoon Encona hot chilli sauce
    • 250g arborio risotto rice
    • bunch coriander. roughly chopped
    • 2 chicken stock cube
    • 250g cooked and peeled shrimps
    • small punnet cherry tomatoes
    • 2 tablespoons olive oil to fry
    • to taste ground black pepper

    By Views 671  Added Fri Aug 6 2010


    This is a really easy recipe and the result is a profusion of combining flavours.Very yummy!!!