Chicken Risotto

APPLIANCES USED

Combi Microwave Oven

10 Minutes Preparation Time

30 Minutes Cooking Time

4 Serving Size

INGREDIENTS

600 g chicken or turkey breast 100 g each carrots, leeks and mushrooms 20 g butter 1 tbsp curry powder A pinch of saffron Salt and pepper to taste 150 g risotto rice (e.g. arborio) 600 ml chicken stock 50 g flaked almonds

PREPARATION

Cut the chicken or turkey into strips, and thinly slice the carrots, leeks and mushrooms. Place in a suitable container.
Add the butter, seasoning, rice and stock. Cover and cook for 10 minutes at 800/900 W, then for a further 20 minutes at 450 W. Scatter with flaked almonds and serve.

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