When I told my family we were having a sweet chilli risotto they looked at me like I had gone crazy. I had the last laugh because not only did they eat it and love it, this is now our go to risotto recipe.
Prep 10 min // Cook 30 min
5 cloves garlic
1 onion halved
30g olive oil
250g chicken breast diced
350g Arborio rice
2 tablespoon vegetable stock paste
1000 water (or 900ml water and 100ml white wine)
80g fresh Parmesan cubed (plus extra for serving)
2 1/2 tbs sweet chilli sauce (I use a homemade sauce but store bought is fine)
300g fresh spinach leaves
Add Parmesan cheese in bowl and chop 7 sec/speed 9.
Place garlic and onion in mixing bowl and chop 3 sec/sp 5.
Scrap down sides, add oil and chicken, and sauté 4min/100 deg/reverse/speed soft.
Add rice, veg stock paste, water (and wine if using) and sweet chilli sauce and cook 16min/100 deg/reverse/1.5sp.
Place spinach leaves in the bottom of a thermal server.
Immediately pour risotto into the thermal server, stir through reserved Parmesan cheese and spinach leaves, and rest for 10 min.
Serve with additional Parmesan cheese and crusty bread.