Easy Side Dishes: Teriyaki Risotto

Rice is great. It's delicious and versatile, lending itself well toward a Teriyaki Risotto. I've used a teriyaki sauce that I'd previously made in this recipe. You can make your own sauce, or you can buy a small jar of teriyaki sauce. Either way works well enough.


Ingredients


2 tbsp olive oil
1 chicken breast, skinless and boneless
1 cup chicken stock
1 cup water
2 shallots, finely chopped
2 garlic cloves, minced
1 cup Arborio rice
1 tsp sea salt
1 tsp black pepper
4 tbsp teriyaki sauce
1 cup frozen peas
2 tbsp parmesan cheese
2 tbsp mozzarella cheese
2 tbsp butter
1 tbsp sesame seeds


Preparation


In a small saucepan, combine water and chicken stock. Heat over very low heat. You only need to keep the liquid at a bare simmer, just enough so it isn't cold.


Heat olive oil in a skillet over medium-high heat. Add chicken breast, cooking until cooked through, about 7 to 10 minutes per side. Remove chicken and drain on paper towels. Add shallots and garlic cloves to the skillet. Sauté for 2 minutes. Add rice and toss to coat.


Using a large ladle, add some of the liquid from the saucepan one scoop at a time. Stir almost constantly, adding more liquid as the liquid is absorbed by the rice. Keep stirring as you add the salt, pepper, and teriyaki sauce. Chop the chicken breast during this time. When you add the very last of your liquid, stir in the frozen peas and the chopped chicken. Stir as the last of the liquid is absorbed. Remove from heat.


Add the cheeses and the butter and stir until both are melted. Sprinkle with sesame seeds. Serve immediately.


This recipe serves 4 if it's used as a side dish. 2 if it's used as a main dish.