Thai Pumpkin Chicken or Prawn Risotto by Hansells Recipes
Cakes and Tarts
Serves: 4
Ingredients:
1 onion
3 tablespoons Alfa One Rice Bran Oil
2 cups Arborio rice
4 cups hot chicken stock
500g boned, skinned chicken or peeled, raw prawns
1 pouch Hansells All Natural Thai Pumpkin Soup 400g
Chopped coriander
Method:
Peel the onion and chop finely. Heat the oil in a large frying pan and cook the onion for 5 minutes or until translucent. Add the rice and cook stirring for 5 minutes. Do not allow the rice to colour. Add the hot chicken stock a ladle at a time and continue stirring until the stock has been absorbed before adding another ladle of stock.
Cut the chicken into pieces and add to the rice with the last ladle of stock. Cook for 5 minutes. Add the Thai Pumpkin Soup and cook until the chicken is cooked and the rice just tender. If using prawns, add with the soup and cook until they are just white.
Serve with chopped coriander
SERVES 4 – 5
