Teriyaki Chicken Risotto

Ingredients

• 300 g Chicken breast, diced
• 150 g Arborio rice
• 4 tbsp Teriyaki sauce
• 750 ml Chicken stock, warm
• 4 Spring onions, sliced
• 2 cloves Garlic, minced
• 1 tbsp Olive oil
• 30 g Butter
• 30 g Parmesan, grated(optional)
• 1 tsp Sesame seeds(optional)

Instructions

1. 1

   Heat olive oil in a large pan over medium heat. Season the diced chicken and cook for 5-6 minutes until golden. Add 3 tbsp teriyaki sauce, toss to coat, and cook 2 more minutes. Remove and set aside.

2. 2

   In the same pan, melt half the butter and sauté the garlic and the white parts of the spring onions for 1 minute. Add the Arborio rice and toast for 2 minutes, stirring to coat.

3. 3

   Add the warm chicken stock a ladle at a time, stirring frequently and letting each addition absorb before adding more, about 18-20 minutes, until the rice is creamy and al dente.

4. 4

   Stir in the remaining butter, parmesan, and a splash of teriyaki sauce. Fold the glazed chicken back in and warm through for 2 minutes.

5. 5

   Spoon into bowls, top with sliced spring onion greens and sesame seeds, and serve immediately.