Grilled Chicken Curry Risotto

Sometimes I come up with things in my head that are amazing. And other times I think... "why would I even think of putting those ingredients together"?  I was a little skeptical of this dish because normally when I mix Italian and Thai foods, it's a disaster.  This however, was not a disaster.  I'm always amazed when I think, "wow, I'd totally make this again... in fact... I WANT to make this again!"  That's what I thought for this meal.  It's delicious and it actually works together! I can't wait to make this again.  Enjoy!

Grilled Chicken Curry Risotto

Serves: 4

Ingredients:
Chicken:

1 1lb package or chicken tenders or 4 chicken breasts
poultry seasoning
1/2 cup coconut milk
1 tsp red curry paste
1 Tbsp. soy sauce

Risotto:

1 cup arborio rice

4 cups vegetable or chicken stock
1 cup coconut milk

1/2 cup white wine

1 Tbsp red curry paste

2 cloves garlic, minced

1 Tbsp olive or grapeseed oil

1/2 red pepper, chopped

1/2 onion, chopped

1 carrot, sliced into matchsticks

1 cup chopped broccoli

salt and pepper to taste

Directions:
For the Chicken:
In a glass container, mix the coconut milk, curry paste, soy sauce and seasoning.  Add the chicken and coat.  Let sit in marinade for an hour. Remove from marinade and grill until chicken is completely cooked. 

For the Risotto:

In a medium sized sauce pot, bring veggie or chicken stock to a boil, then turn down to a simmer to keep warm.

In a large saucepan, heat a drizzle of oil over medium heat and add garlic and curry paste.  Stir and cook about 2 minutes.  Add the rice and stir to coat with oil.  Saute until it turns a golden brown, about 2 minutes. Add white wine and stir.  Add coconut milk and stir until absorbed  Add 1/2 cup of the broth and stir continuously until it absorbs.  Repeat this step until the rice is plump, but still has a bite.  You don't want it to be mush. 

Meanwhile, heat the grill to a medium heat.  Place the veggies in a grill pan and grill until soft. 

Mix the veggies into the risotto and add salt and pepper to taste.  Plate risotto and serve chicken over the top.