Black & bold, we refuse to believe that this flavourful black rice risotto isn't exactly what you need right now. Made with our much loved Ginger & Sesame Dressing, this dish has a zing with a subtle nutty aftertaste. The perfect antidote to grey winter days.
6 cups Chicken Stock
2 tablespoons Extra Virgin Olive Oil
½ cup Onion, finely chopped
2 Garlic Cloves, minced
2 large Red Peppers, finely diced
Salt to taste
1 ½ cup Risotto Rice (preferably black but white will work too)
½ cup dry White Wine
Freshly ground Black Pepper, to taste
2 Chicken Breasts, sliced into strips
Marinate the chicken strips in Lucy's Ginger & Sesame Dressing, set aside.
Put the stock into a saucepan on a medium heat, bring to a simmer. Add the rice, peppers, onion, garlic, white wine, salt & pepper. Simmer for 15 minutes, covered.
In the meantime, heat a frying pan over medium heat. Add the marinated chicken. and cook for 8-10 minutes.
Remove the risotto lid and add in the chicken, more stock if the rice is looking dry & an extra drizzle of Lucy's Ginger & Sesame Dressing.
Serve with a green salad & another drizzle of Lucy's Ginger & Sesame Dressing.