Home Cooking is a monthly series where we share creative and tasty recipes for you to try at home!
If last month’s rainstorms had you cooped up in your apartment staring blankly at your kitchen trying to recall how to cook a hot dog (do you even need to cook a hot dog?), then this month’s home cooking feature is for you. Aroma Bistro's basil pesto chicken risotto is easy to prepare and will come in handy when you’re (eventually) faced with the task of becoming a self-sufficient adult. More importantly, it’s time to give those Baidu Waimai deliverymen a break, so get that apron on!
Ingredients:
250g chicken broth
200g partially cooked risotto
20g smoked chicken breast
10g bell peppers
10g Mozzarella cheese
5g pine nuts
5g garlic
5g onion
1/4 teaspoon of salt
1/4 teaspoon of sugar
1/4 teaspoon of black pepper
1/4 cup white wine
1 spoonful basil pesto
Method:
1. Basil pesto: put garlic, pine nuts, salt, black pepper, olive oil and basil leaves into a blender, blend until smooth.
2. Risotto: stir-fry the garlic and the onion until the aroma is released.
3. Add the half-cooked risotto, white wine and chicken broth into the pan and fry on high for 2-3 minutes.
4. Add the smoked chicken breast and bell peppers, a little bit salt and pepper; cook until the broth is fully absorbed.
5. Add in cheese and basil pesto, stir until well-mixed.
6. Plate and serve immediately.
This recipe is courtesy of Chef Daniel Chu of Aroma Bistro.
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