Summary

Ingredients

• 200 g rice (risotto rice)
• 400 g chicken, cut into small pieces
• 200 g pineapple, cut into pieces
• 100 g leek, finely chopped
• 1 onion (s), finely chopped
• 200 ml coconut milk
• 250 ml vegetable stock
• 300 g sheep cheese
• pepper
• possibly wine, white

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Instructions

1. First fry the chicken well in a pan with olive oil, remove it and set it aside.
2. Sweat the onion in the roasting set (possibly a few more splashes of oil) and add the risotto rice. When the rice has soaked up the juice, deglaze with soup (or wine) and stir constantly. There should be just enough liquid in the pan for the risotto not to float.
3. Gradually add the other ingredients: leek, pineapple, coconut milk and shortly before you are ready (after approx. 15 minutes) the chicken.
4. And as it should be when cooking risotto: stir constantly, pay attention to the liquid level and top up.
5. When the risotto is still al dente, stir in the sheep`s cheese, let it melt and season with freshly ground pepper at the end.