Butter Chicken Risotto

Name: Butter Chicken Risotto
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 package of butter chicken spices. (I used Shan brand); 2 Chicken Breasts; 1 potatoe; 1 tomato chopped; 1 onion, chopped; 3/4 cup Risotto; 2 garlic cloves minced; 1/2 green pepper; 1/4 cup heavy cream; 1/2 cup milk; 3 tbsp butter; 2 green onions

christinafuda @cook_3195200

I wanted to make butter chicken one night but when I looked in my pantry I didn't have any basmati or jasmine rice. All I had was Italian arborio risotto rice. And so this butter chicken risotto came to be. Best of both worlds in my opinion.

christinafuda @cook_3195200

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Ingredients

30 mins

4 servings

1package of butter chicken spices. (I used Shan brand)
2Chicken Breasts
1potatoe
1tomato chopped
1onion, chopped
3/4 cupRisotto
2garlic cloves minced
1/2green pepper
1/4 cupheavy cream
1/2 cupmilk
3 tbspbutter
2green onions

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Steps

30 mins

1

Potato needs to be partially cooked. I just poke some holes in it and stick it in the microwave for 4 minutes
2

Combine veggies and chicken to a skillet pan on medium heat with some oil or ghee.
3

Cook until veggies are soft
4

Add butter chicken spice, 1/4 cup of water, and semi cooked potato.
5

Cook for 10 minutes and then add 1/2 cup of milk. Cook for 10 more min.
6

Meanwhile cook 3/4 cup of risotto style rice in 1 1/2 cups of water and 1 tablespoon of butter. Cook until the rice is al dente
7

Once rice is al dente add it to the butter chicken mixture.
8

Add in 1/4 cup of cream and stir. Cook for 5 - 10 more minutes until risotto is soft.
9

Add a dash more cream 2 tablespoons of butter and chopped green onions and you're done.