As per requested; Truffle Risotto & Chicken sautéed in coconut oil

thumper11

For mobile users; Recipe for Truffle Risotto & Chicken saut?ed in Coconut oil.

I made it for dinner tonight.  E was so impressed!  She couldn't shovel it into her mouth fast enough. (I did feed her all day, promise!) 

For the Risotto;

I saut?ed minced garlic and chopped onion in 2 tablespoons of truffel oil until the onions were clear (about 2 minutes). I then added 1 cup of Arborio Rice and saut?ed it until the rice went clear too. I didn't add white wine to the dish because I didn't have any. BOOO. But if I know my girls, you'll LOVE it with 1/2 cup of dry white wine.  You would add that now and let it absorb.  Then add 3 cups of chicken or vegetable broth a half of a cup at a time.  Letting the rice absorb the moisture every time.  This took me about 20-25 minutes on med high. Stirring constantly every time you add the broth. Be careful to not let it sit to long, it'll burn.

For the chicken I always use my cast iron skillet for protein.  I let the pan heat up and then add 2 tablespoons of coconut oil.  I lightly seasoned the chicken with salt and pepper and butterflied it out.  That should take less than 10 minutes to cook!

I steamed broccoli and asparagus for the veggies. 

Seriously delicious!  

P.S.

If you like mushrooms (I love them but DH not so much) add diced ones in!! 

 

thumper11

amilyn9785:

This might be a dumb question, but does coconut oil add a coconut flavor??

Not dumb at all!  It depends on what kind of coconut oil you get.  Some have more flavor than others.  The more it's processed the less coconut taste it has. I like the less coconut for cooking oil but love the smell and taste in cookies and when I use it in my hair. (i don't taste my hair )