This recipe is a great base for you to tailor to your tastes and make your own. Add in additional and moisture by stirring through crème fraîche just before serving.
Centre For Cancer Nutrition
This recipe forms a great base for any flavour of risotto you fancy. Finely dice any extra ingredients if you have difficulty swallowing and loosen the risotto with extra stock.
- 1 L chicken or vegetable stock
- 2 tablespoons olive oil
- 1 tablespoons butter
- 1 onion, finely chopped
- 250g arborio rice
- 1 cup frozen edamame beans
- ½ cup frozen kale
- 2 bbq chicken breasts, chopped into cubes
- ½ cup finely grated parmesan cheese
½ - ¾ cup crème fraîche
- 1 cup mushrooms, finely sliced and sautéed - optional
- Fresh parsley, chopped - optional
Warm the stock to a simmer in a saucepan and keep warm until required. In a sauté pan, heat the oil and butter over a medium low heat. Add the onion and cook gently until the onion becomes soft. Add the rice and cook stirring until the rice becomes transparent. This will take about a minute.
Add a ladle full of stock to the sauté pan and stir the rice continuously until the stock is absorbed. Keep at a simmer while doing this. Continue adding a ladle full of stock at a time until all the stock is used. Cook for approx. 20 minutes or until the rice is just cooked through or al dente. Add the edamame beans, kale, and chopped chicken breast after 10 minutes.
Remove from the heat and stir through parmesan and crème fraîche. Serve with mushrooms and parsley sprinkled over the top if using.
For sore mouth and dry mouth & throat: Add extra crème fraîche or Greek yoghurt after serving to add moisture and creaminess.
- Centre For Cancer Nutrition