MasterChef winner Ping Coombes gives a chicken risotto an Asian twist using Blue Dragon’s sweet chilli sauce. The result is a mouthwatering cheesy baked risotto packed full of flavour and guaranteed to impress. Sponsored by Blue Dragon.

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INGREDIENTS:
2 tbsp olive oil
1 Onion and finely chopped
3 Cloves of garlic crushed
500 g Chicken thigh fillet, diced into 2cm pieces1
1/2 cups (380ml) Arborio rice
1/4 cups Blue Dragon dipping sauce
1/4 cups Frozen peas
60 g Parmesan cheese
1 lime, cut into wedges
4 Cups chicken stock

STEP 1: PREHEAT OVEN TO 180 DEGREES
Heat oil in a large saucepan set over medium heat. When hot, add onions and garlic, season with salt and pepper and cook 8-10 minutes, stirring, until fragrant and soft.

STEP 2: UP THE HEAT
Increase heat to high add chicken and cook, stirring occasionally until chicken is just changed in colour. 1-5 minutes.

STEP 3: ADD RICE
Add rice, Blue Dragon sweet chilli sauce, peas and stock, stir thoroughly then pour into an oven proof dish and cover with foil.

STEP 4: BAKE
Bake risotto for 30-35 minutes, stirring once mid-way through to ensure even cooking.

STEP 5: SERVE
Carefully remove risotto from the oven divide across 4 plates, grate over parmesan cheese and place lime wedges alongside to serve.

Are you brave enough to try this mac and cheese pizza? bit.ly/2s0Gb0B

Are you brave enough to try this mac and cheese pizza? bit.ly/2s0Gb0B