This is a delicious recipe that is soo easy and takes so little time-unlike real rissoto. It's the perfect weeknight dinner, served with a grilled chicken breast and a green salad.
Portion size2 servings
1 1/2 teaspoon
chicken bouillon powder
Cook the rice as you normally would and add the chicken powder to the cooking water.Heat a pan on the stovetop and fry the chicken in bit of olive oil until cooked all the way through and no longer pink on the inside.Chop into small pieces. Heat a medium size skillet on the stove and add half of the butter. Next, add the chopped onions. Fry the onions lightly and add the ginger powder and brown sugar. Cook until the onions are caramalized. Add the rest of the butter to the cooked rice and fluff the rice. Serve the rice and spoon the onion mixture on top and the chopped chicken. Sprinkle with a pinch of salt and enjoy! This is great with a green salad.