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Macadamia and Chicken Risotto

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Origin of dish:  UK
Type of cooking:  Hob
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients (serves 4):

    1 onion, peeled and sliced
    1 clove garlic, peeled and finely chopped
    2 tablespoons macadamia oil
    1 red pepper, deseeded and sliced
    180g risotto rice
    600ml warm chicken stock (fresh is best) see below for making your own
    200g cooked chicken (breast and thigh meat) shredded
    200g seasonal mixed vegetables, (broccoli, green beans and sugar snap peas, blanched in boiling water for a few minutes, drained and cooled in cold running water)
    100g macadamia nuts, roughly chopped
    Salt and freshly ground black pepper
    Fresh parsley, sprigs or finely chopped


1. Cook the onion and garlic in 1 tablespoon of the oil, in a large frying pan, for a couple of minutes.

2.Add the pepper and cook for another few minutes until the onion has softened.

2. Stir in the rice, coating it well in the oil, then pour in about a third of the stock. Cook over a medium heat, stirring every so often until the stock is almost absorbed, then pour in more stock. Keep adding stock and cook, stirring until the rice is just tender. This will take around 20 minutes.

3. Stir in the chicken and heat it through, then add the vegetables and macadamia nuts. Season to taste. Serve hot, garnished with parsley and a drizzle of macadamia oil.

To make Chicken Stock:
1. Put all the bones from a chicken carcass in a large saucepan.

2. Add an unpeeled onion, 1 carrot and 1 small leek, all roughly chopped, with a little salt and a few whole pepper corns, a handful of parsley and a couple of bay leaves.

3. Cover with cold water.

4. Bring to the boil slowly, simmer for 2 hours.

5. Strain and pour into pots and store in the fridge or freezer.
Advice: For a low GI meal use brown rice (just remember to cook it longer or par-cook) and avoid broad beans in your vegetable mix. This risotto recipe is also sugar, wheat and dairy free.

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another free recipe every day

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