Delicious Green Curry Risotto

Among our Healthy January recipes, this is one you can whip up without much effort. Easy, creamy, and simply delicious. And just as importantly: it's also well-received at home. While a healthier phase is usually accompanied by some skeptical looks and lingering doubts, this risotto was truly savored—eaten down to the last grain. It might not be a particularly beautiful dish, but it's definitely one that will become a favorite.

Dinner, serves 2–3

Preparation time: 30 minutes

Ingredients

2 tbsp olive oil

2 red onions, finely chopped

200 g risotto rice

1 chicken bouillon cube

500 ml water

200 ml light cooking cream

300 g chicken breast

200 g peas

2 tbsp sweet soy sauce

Salt & pepper to taste

Preparation

Heat the olive oil in a large pan and sauté the onions over medium heat until soft and translucent. Add the risotto rice and cook for 1–2 minutes, or until the grains become translucent. Dissolve the stock cube in the water. Gradually add the rice, stirring regularly. Let the liquid absorb before adding more. Meanwhile, cube the chicken breast. Sauté in a separate pan until cooked through, seasoning with salt and pepper. Add the sweet soy sauce and caramelize briefly. When the rice is almost cooked (after approximately 18 minutes), stir the cream into the risotto. Add the chicken and peas to the risotto and cook for another 2–3 minutes. Taste and season with additional salt and pepper.

Preparation video: https://www.tiktok.com/@bordys8/video/7594752852212403489

Extras

Want to make it a bit fresher? Add a squeeze of lemon juice or some fresh parsley at the end. Also delicious: Parmesan cheese on top, if you are a little less strict.