To keep your water and chicken broth warm while you're making the risotto, consider using a small saucepan set on simmer on the stove. Very low heat is best. You can put the chicken broth and water in the same saucepan if you like. They'll both be used at the same time anyway.
Ingredients
2 tbsp olive oil
2 small chicken breasts, boneless and skinless
2 cloves garlic, minced
1 medium onion, minced
1 cup Arborio rice, uncooked
1 tsp turmeric or saffron
2 cups chicken broth, warm
1 cup water, warm
¼ tsp red pepper flakes
¼ cup fresh cilantro, chopped
1 tsp salt
½ cup green peas, frozen
2 tbsp butter
Preparation
Heat the oil in a skillet over medium heat. Add chicken and cook for several minutes on each side, until chicken is cooked through and well seared on both sides. Remove chicken from pan and place on paper towels to drain. Do not wipe pan or remove the pan from the heat.
Add garlic and onion to the pan. Sauté lightly for 2 or 3 minutes, until onion is translucent. Add rice to the pan and toss to coat in oil mixture. Add turmeric. Add ½ cup broth and ¼ cup water, increasing heat to medium-high. Allow the liquid to be absorbed by the rice, stirring almost constantly, before adding another ½ cup broth and ¼ cup water. Continue adding broth and water in these proportions until all liquid has been absorbed and rice is fluffy and soft.
While you're adding liquid, chop the cooked chicken. Stir in the chicken, pepper flakes, cilantro, and salt. Add green peas and stir gently. All of these ingredients should be added to the risotto before you've added the last of the liquid. The flavors will combine better.
Right before you remove the risotto from the heat, stir in butter. Serve immediately.
This recipe makes enough risotto for 4 when used as a side dish. If you're using it as an entire meal, this recipe only serves 2.
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