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Serves 6-8
1 tbsp curry spice or 3 tbsp royal korma curry paste
3 tbsp olive oil
2 brown onions finely chopped
1 ½ cups Arborio rice
1 L chicken stock simmering
500gm chopped chicken thigh pieces or 500gm fish pieces
3 tbsp tomato pâté
200gm sugar snaps cut into 1/3
200gm fresh asparagus cut into smallish pieces
100gm sun dried tomato Fetta cheese pieces
¼ cup chopped dill leaves
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In a shallow paella pan, lightly toast curry spice on low heat until fragrant. Cook out onions in olive oil for 4 minutes until translucent. Stir in rice and coat each grain well. Pour and stir in the first 200ml of simmering stock into the rice, stirring all the time until the rice has absorbed all the stock. Add another 200ml of stock keep stirring all the time until a creamy texture appears. Stir in chicken or fish pieces and tomato pâté. Add the rest of the stock and keep stirring until the rice has absorbed most of the stock. Stir in vegetables, cheese and herbs. Place the lid on and allow the risotto to rest before serving.
Season to taste with extra virgin olive oil salt & pepper.
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