No Stir Chicken & Sausage Risotto – Delishar

I was intrigued when I learnt about a no-stir risotto recipe. Risotto is pretty labour intensive as you need to stand by your stove, constantly stirring and slowly adding stock a little at a time. Therefore, when I read about a ‘hands-off’ method, and a pot-one cooking at that, I could not pass up that offer. Don’t you just love lazy efficient cooking?!

I knew that without all the stirring, I’m going to be missing out on some of that really starchy and creamy texture of a traditional risotto. I didn’t quite know what exactly to expect, so to be safe, I amped up on the flavours to compensate. 

No Stir Risotto 8

Although, as I have predicted, the risotto didn’t have that starch & creamy texture. I was actually very glad with how it turned out! It was still starchy and not mushy (I was afraid it will turn out like congee, but it didn’t, so yay!). The arborio rice was al dente with a nice bite to it, and every single grain of rice absorbed the flavours of the wine, stock, herbs, and smoky sausages like a sponge! So if you are looking for a flavourful one pot meal with relatively hands off cooking, this is your go-to recipe! 

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No Stir Chicken & Sausage Risotto


Prep Time 10 minutes

Cook Time 30 minutes

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 400 g chicken breast cubed
  • 2 sausages of choice thinly sliced
  • 1/2 red pepper diced
  • 1/2 yellow onion diced
  • 3 cloves garlic minced
  • 2 cups fresh spinach
  • 1 1/3 cups Arborio rice
  • 1/2 cup white wine
  • 400 g can diced tomatoes
  • 2 1/2 cups chicken stock
  • 3 sprigs fresh thyme
  • 1/4 cup chopped parsley
  • Salt and pepper to taste
  • Season chicken with salt and pepper.

  • In a French oven, heat oil over medium high heat.

  • Brown chicken in pot, remove and set aside.

  • In the same pot, melt 1 tbsp of butter.

  • Saute sausage, onion, garlic, and red pepper for about 3 minutes or until sausage browns and onions are translucent.

  • Add rice, and stir to coat.

  • Add wine, and cook stirring until wine evaporates, about 2 minutes.

  • Return chicken to pot, add can tomatoes, stock, and thyme.

  • Mix to combine, reduce heat to low.

  • Cover and allow to cook for 20 minutes or until rice is tender, and liquid evaporated.

  • Remove from heat, stir in spinach and allow to wilt.

  • Season with salt and pepper as needed.

  • Cover and allow to stand for 5 minutes.

  • Stir in parsley before serving.

You can fine arborio rice from NTUC finest, or cold storage. You could probably get it from Tanglin Marketplace too.
Adapted from

Get the pre portioned cook kit for this amazing dish and
cook it in your own kitchen! Order Now

No Stir Risotto 6

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Mushroom Risotto with Golden Chicken – Delishar

Here’s a one pot recipe that will look like you worked your arse off in the kitchen. Well, I’m not saying it’s effortless. But it’s a pretty straight forward recipe and all that stirring is going to pay off in more than one way. Your biceps, taste-buds, and tummy will thank you. And because you made such a good meal for your other half, you might even get lucky that night! The other half might just offer to do the dishes for you! 🙂 What were you thinking?

The constant stirring of the arborio rice helps to release the starch in the rice giving it a creamy texture. I read that making risotto has to be a slow process, stirring the rice helps the grains rub against each other. And adding the stock a little at a time helps the starch release slowly. It’s important to use hot stock, this is to keep the cooking temperature constant. 


I find that making it this way gives you control of getting the consistency you prefer your risotto to be. That way what ever your fancy pants wants, your fancy pants gets. Some like it wet, runny, and creamy. Others like it slightly on the drier side with more of a bite. How do you like your risotto? That being said, if you decide that stirring is definitely not how you wanna roll. Then try out my other one pot No Stir Chicken & Sausage Risotto Recipe. 

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Creamy Mushroom Risotto with Pan Fried Chicken


Pan-fried Chicken

  • 4 bone-in skin on chicken legs
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 2 tbsp cooking oil

Creamy Mushroom Risotto

  • 1 1/2 cups arborio rice
  • 150 g button mushrooms sliced
  • 150 g oyster mushrooms torn
  • 1/2 cup dry white wine
  • 5 cups chicken broth
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 1/2 cup frozen peas
  • 2 tbsp butter
  • 1/2 cup parmesan cheese
  • Salt and pepper to taste
  • 1 tbsp chopped spring onions
  • 1 tbsp chopped italian parsley

Pan-Fried Chicken

  • Season both sides of the chicken generously with garlic powder, salt and pepper.

  • Heat French oven on medium high heat, and add 2 tbsp cooking oil.

  • When oil is shimmering, place chicken skin side down.

  • Do not touch it for 4-5 minutes to get a nice golden sear.

  • When the chicken is ready, it will release on it’s own.

  • Flip and cook until done, about 10-12 minutes total time.

  • Remove chicken, and set aside.

  • Drain grease from French oven, and return pot to stove.

Creamy Mushroom Risotto

  • Microwave chicken stock until hot, and set aside ( or you can use a sauce pan to heat up the chicken broth)

  • In the same French oven, melt 2 tbsp of butter over medium heat.

  • Saute onions and garlic, until onion is translucent.

  • Add mushrooms, and saute until tender, scraping up the brown bits on the bottom of the pot.

  • Season with salt and pepper.

  • Add rice, and stir to coat.

  • Add wine, and stir until wine has almost completely evaporated.

  • Add hot chicken broth 1/2 cup at a time, stirring constantly.

  • Allow each addition of broth to be absorbed before adding the next 1/2 cup.

  • Cook until rice is tender but still firm to the bite, and mixture has a creamy consistency, about 25-30 minutes.

  • Remove from heat, and stir in parmesan cheese.

  • Transfer risotto to serving bowl, top with chicken, and sprinkle some spring onions and parsley.

  • Serve immediately.

Adapted from

Creamy Mushroom Risotto 3

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Thai Curry Risotto with Sous Vide Egg – Delishar

A couple of weeks ago, I got to work with an electronic kitchen machine, the Bellini SuperCook Kitchen Master. I conveniently named her Belle. Belle was the sous chef in my very tiny kitchen. And she was an awesome help, not only because of the efficiency of her work, but also because she worked over-time for me without complaining. That freed up my time for me to do some very important stuff, shopping. On-line shopping for CNY clothing to be specific, and 2 dresses to be even more specific. 😛 So, thank you Belle. Without you, I’d be standing by the stove, sweating my behind off and working the arm muscles with the constant stirring of the risotto. 


Two weeks ago, I shared how I used the Bellini SuperCook to make Hainanese Chicken Rice. The machine allowed me to steam a whole chicken, collect the juices to make fragrant chicken rice. As mentioned before this affordable German engineered cooking machine that will be available in SG soon. Priced at almost half of what you will pay for competing brands. 

Hereis a quick look at the Specifications of the Bellini SuperCook:

  • 2 Liters Stainless Steel Jar
  • 13 functions including steaming, blending, kneading, pulverising and chopping
  • Cooking temperature: 40 ° – 130 °C, in 5 °C steps
  • 1000W heating for cooking, 500W for mixing
  • 10 speeds + turbo mixing functions
  • Libra Weighing scale
  • Standard accessories: Vapore steam trays, measuring cup, 
stainless steel knife (Sharp), 
stainless steel knife (Blunt),
stainless steel jar, cooking basket, whisk paddle, spatula, recipe book, Yumi App with SD card.
  • Yumi Control System with 36 installed recipes collection and access to over 3800 free online recipes that you can download and save on the system.
  • Wifi synchronisation between the Yumi Control System and SuperCook Yumi App on your mobile phone. Your phone would then guide you through the precise steps of cooking your favourite dish. You can either create your own recipes and upload them or you can download the free recipes and use them at your convenience

This time, I made a creamy risotto that packs a punch, then topped it with a 75C sous vide egg with lava yolk for the double oomph factor. When I first received the machine, and learned about the stirring blade, it struck me that I can make creamy risotto without any effort at all! So naturally, I started pairing ingredients in my head.

A lot of my cooking blog readers have requested for vegetarian recipes (yes, of course I heard you). So here’s one to add on to your cooking repertoire. Of course, the egg is up to your personal preference. I opted for an organic vegan curry paste in this recipe, but you can use whatever you fancy. 

The SuperCook did a wonderful job as you can see. From chopping to sautéing, and cooking the risotto perfectly! The risotto turned out al dente and absolutely creamy. Because I left it up to the machine to do the cooking & stirring, I have to admit that I was slightly worried that my risotto will turn out like congee, but it didn’t! 

Thai Risotto with Sous Vide Egg 1

Let’s talk about the egg. Yes, I made it in the SuperCook as well. The cooking machine allows you to set and maintain a cooking temperature, and with that function I though why not try to see if I can sous vide something. And sous vide I did. It took a while for the water in the jar to get to the set temperature. I had to do a little trial and error, nothing too major. I used a kitchen thermometer to monitor the water temperature.

First time, I set the temperature to 75C, speed 2 and it took about 18 minutes to get the water up to temperature. Then the next time, I set it at 80C, speed 3 to get the water moving a little more. This time, only about 8-10 minutes to get the temperature up. I lowered the temperature to 75C, and popped the eggs in for 13 minutes. The eggs turned out AMAZING. The husband came home from work, and had 2 servings of the risotto. He commented that it was spicy but could not stop eating it. 2 hours after dinner, he went to the fridge and had another serving.

If you are interested in the SuperCook, and would like to learn more about it, visit for more details, and like their Facebook Page to keep abreast to tips, and promotions. The Bellini SuperCook Kitchen Master is set to launch sometime in March 2016. Register your interest now. 🙂


Thai Curry Risotto


  • 200 g Aborio Rice
  • 200 g Shimeji Mushrooms cleaned and separated
  • 1 tbsp coconut oil or olive oil
  • 2 cloves garlic
  • 1/2 yellow onion
  • 400 ml hot water or salt free vegetable stock
  • 200 ml coconut milk
  • 1/2 cup frozen peas
  • 1 1/2 tbsp red curry paste or to taste
  • Salt and pepper to taste
  • Chopped parsley to garnish
  • Place onion and garlic into jar with sharp blade attached.

  • Process at speed 5, 10 seconds.

  • Scrap down with spatula, and sauté at speed 1, 90C, 3 minutes.

  • Add mushrooms, curry paste, and arborio rice.

  • Sauté at speed 1, 80C, 90 seconds.

  • Pour in hot water/stock, coconut milk, and cook at speed 1, 90C, 18 minutes.

  • Add frozen peas, season with salt and pepper to taste, and cook at speed 1, 90C, 2 minutes.

  • Remove to serving plate, and garnish with chopped parsley.

Directions for cooking in pot/french oven.
Dice onions, and mince garlic.
Saute onion until translucent with coconut oil, then add garlic and saute for 30 secs.
Add rice, mushroom, and curry paste. Saute for 1 minute.
Add hot water/stock 1/2 cup at a time, stirring constantly allowing liquid to be absorbed before adding the next 1/2 cup.
Do the same for coconut milk until desired consistency.
Season with salt and pepper to taste.
Add frozen peas 2 minutes before removing from heat.
Rice should be tender but still firm to the bite, cooking time about 25 minutes.
Garnish with chopped parsley.


75C Sous Vide Egg


  • 2 large eggs
  • 2 litres water
  • Place rice basket into jar.

  • Add enough water to submerge eggs.

  • Remove eggs, and bring water up to temperature.

  • Heat water at speed 3, 80C for 10 minutes.

  • When timer is up place eggs in basket, set at Speed 2, 75C, 13 minutes.

  • Remove from basket and place eggs in cold water to stop cooking process.

  • I recommend to serve immediately.

  • Crack egg over risotto and serve.

Thai Risotto with Sous Vide Egg insta 2

Disclaimer: While this post was a made possible by All the above opinions are of my own.  

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Tom Yum Risotto (Cookware Review) – Delishar

The last thing I want to worry about when making risotto, is rice and food bits sticking to my pan, and burning as I’m cooking it. Good thing I have a non-stick casserole pot from Corningware’s Retroflam range. I don’t have to worry about food sticking to the bottom of my pan. In fact, I don’t even need to deglaze my pan after cooking my onions and garlic. Absolutely nothing sticks. You’ll be able to see how the food glides on the pan in the video embedded below.


That’s because the range of cookwares from Retroflam series are not only quality made, they are also very well designed. The manufactured in Korea cookwares are made of 5 layers of coating to facilitate heat conductivity to up to 400 degrees Celsius. So more worrying about damaging a non-stick pan or pot on high heat! 


As shown in the diagram, the 5 layers of coating consist of quality cast aluminium, black titanium, and sparkling pearl ceramic coating on both the interior and exterior of the cookware. Ceramic has been recognized as a more advance material for non-stick cookware. It is also widely considered to be the safest and most environmentally friendly option. The pearl ceramic coating does not leach chemicals and is free from toxic chemicals such as PFOA, cadmium and lead. The coating is also made to last as it is highly scratch resistant, unlike the traditional non-stick coating with a relatively short lifespan.


All parts of the pan has been well thought out, even the base of the pan was specially designed with radiating grooves to allow for even distribution of heat, promising evenly cooked food. No more hot spots leading to burnt and/or under-cooked food!  


I am enjoying my Corningware Retroflam cookwares, both the 24cm casserole and the 24cm frying pan (review here). Here’s a quick look on why the Retroflam series have won me over:

  • Non-stick
  • Scratch resistant
  • Easy to clean
  • Food cooks evenly
  • Safe & non-toxic (Most important!)

I experimented with this simple Asian fusion one pot recipe, and I’m so glad I did. The recipe is straight forward and only requires a few simple ingredients. The only challenging part here is that you’ll need to work for your food. Let’s get cooking, and get some elbow-grease in shall we? 


Heat pan, add some oil and start sweating the onions.


Then add in your garlic and cook for 30 seconds. Add arborio rice and cook for 2 minutes, , stirring frequently. 


Add about 1/4 cup of hot stock, and stir until all the liquid is absorbed by the rice.

Continue adding stock about 1/2 a cup at a time, stirring frequently to release the starch.
Allow liquid to absorb before adding the next ladle of stock.
Continue stirring and cooking until you are left with the last 1/2 cup of stock. 


Season with fish sauce to taste, and sugar.
Add prawn, stock, and frozen peas.
Then continue stirring until rice in al dente and prawn is cooked through.

Tom Yum Risotto


  • 1 cup Arborio rice
  • 3-1/2 cups water
  • 1-1/2 cube Knorr Tom Yum stock cube
  • 10 large prawns
  • 180 g shimeji mushrooms
  • 1/4 cup frozen peas
  • 2 cloves garlic minced
  • 1/4 yellow onion diced
  • 2 tbsp cooking oil
  • 1/2 tsp sugar
  • Fish sauce to taste
  • Lime wedges for serving
  • Coriander leaves to garnish
  • In a saucepan, bring water to boil and dissolve stock cube.

  • Remove from heat but keep the stock hot.

  • Heat medium pot on medium-high heat, and add 2 tbsp cooking oil.

  • Saute onion for a minute then add garlic to cook for 30 seconds.

  • Add risotto rice to cook for 2 minutes, stirring frequently.

  • Add about 1/4 cup of hot stock, and stir until all the liquid is absorbed by the rice.

  • Continue adding stock about 1/2 a cup at a time, stirring frequently to release the starch.

  • Allow liquid to absorb before adding the next ladle of stock.

  • Continue stirring and cooking until you are left with the last 1/2 cup of stock.

  • Season with fish sauce to taste, and sugar.

  • Add prawn, stock, and frozen peas.

  • Then continue stirring until rice in al dente and prawn is cooked through.

  • Serve immediately with wedges of lime, and garnished with coriander leaves.


Serve immediately with wedges of lime, and garnished with coriander leaves.

The Corningware Retroflam is available at leading department stores listed here.

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Mushrooms & Spinach Cauliflower Risotto – Delishar

A while ago, I saw a recipe that uses cauliflower instead of arborio rice to make risotto. Not only is it healthier, it is also so much easier to make! No need to stand at the stove to stir and stir, no need to ladle in stock bit by bit, and no need to fuss about getting the rice to the perfect consistency. But you’d still end up with a delicious plate of ‘risotto’ and a low-carb one too! 

The only difference is that you will not get that creamy texture of risotto. Not with this recipe because it is vegan and whole30 compliant. I’m sure it can be achieved by subbing stock with heavy cream and grated parmesan cheese. That would make it more of a Keto meal, and a really yummy one too! 🙂 

Mushroom & Spinach Cauliflower Risotto


  • 1 kg cauliflower processed into rice in food processor
  • 200 g Shimeji mushrooms separated
  • 200 g white button mushrooms sliced
  • 1/3 cup diced yellow onion
  • 3 cloves garlic
  • 120 g baby spinach
  • 1/2 cup vegetable stock
  • 4 sprigs of fresh thyme
  • 3 tbsp olive oil
  • Salt and black pepper
  • Fresh thyme leaves to garnish
  • Cut cauliflower into florets and process in food processor to get rice like grains.

  • Heat pan on medium heat and add 1 tbsp oil.

  • Saute onion until translucent.

  • Add another 2 tbsp olive oil and saute mushrooms until tender and browned.

  • Add garlic, thyme, and season with salt & pepper.

  • Cook for 30 seconds.

  • Then add the last tbsp of oil together with the cauliflower rice.

  • Cook for 3 minutes then add stock and season with salt and black pepper to taste.

  • Cook until stock is almost absorbed, then add spinach to cook until wilted.

  • Remove from heat and serve garnish with fresh thyme.

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