Pakistani Chinese Style Chicken Risotto

Ingredients

In this adaptation, we infuse the traditional Italian risotto with the bold and spicy flavors of Pakistani Chinese cuisine. The original dish is transformed by incorporating aromatic Pakistani Chinese spices, such as ginger, garlic, chili, and soy sauce. These additions give the risotto a distinct flavor profile, making it a fusion of two culinary traditions. We alse have the original recipe for Risotto Pavese, so you can check it out.

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 500g boneless chicken, diced 500g boneless chicken, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 carrot, diced 1 carrot, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup frozen peas 1 cup frozen peas
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon chili sauce 1 tablespoon chili sauce
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   Add the diced chicken to the pan and cook until it turns golden brown.
3. 3.
   Stir in the diced carrot, bell pepper, and frozen peas. Cook for another 2-3 minutes.
4. 4.
   Add the Arborio rice to the pan and stir well to coat it with the flavors.
5. 5.
   Pour in the chicken broth, soy sauce, chili sauce, Chinese five-spice powder, salt, and black pepper. Stir everything together.
6. 6.
   Reduce the heat to low and cover the pan. Let the risotto simmer for about 20-25 minutes, or until the rice is cooked and creamy.
7. 7.
   Once the risotto is ready, remove it from the heat and let it rest for a few minutes.
8. 8.
   Serve the Pakistani Chinese Style Chicken Risotto hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken — Make sure to dice the chicken into small, bite-sized pieces for even cooking.
• Arborio rice — Rinse the rice before cooking to remove excess starch and achieve a creamier texture.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can create a substitute by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.

Tips & Tricks

• To enhance the spiciness, add more chili sauce according to your taste preference.
• For a vegetarian version, replace the chicken with tofu or mixed vegetables.
• Stir the risotto occasionally while cooking to prevent it from sticking to the bottom of the pan.
• Use homemade chicken broth for a richer flavor.
• Garnish the risotto with a squeeze of fresh lemon juice for a tangy twist.

Serving advice

Serve the Pakistani Chinese Style Chicken Risotto as a main course, accompanied by a fresh salad or garlic bread.

Presentation advice

Present the risotto in a shallow bowl, allowing the vibrant colors of the vegetables to shine through. Garnish with a sprig of fresh cilantro for an added touch of green.