Curry Risotto with Chicken

Clean and rinse the spring onions and cut into fine rings. Peel onions and cut into small cubes. Also peel and rinse the carrot and cut into thin sticks.

Heat six tablespoons of canola seed oil in a large frying pan. Pour in the prepared vegetables and sauté. Pour in risotto long grain rice and heat, stirring throughout, until grains are translucent and shiny. Pour in vegetable soup and cook the whole thing, seasoning heartily with curry, cumin and a tiny bit of coriander.

In the meantime, rinse the cooled chicken breast and pat dry with kitchen roll. Cut the meat into bite-sized pieces and fry in four tablespoons of canola seed oil until crispy. 4.

Cut pineapple slices into small pieces. Gently fold into the curry risotto with the chicken pieces.

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