Leftovers: Risotto & An Award!

Firstly, I would like to thank Kenny @ chickeats and Bits of Taste for passing me this Kreativ Blogger Award. Very much appreciated. Kenny sure knows how to eat well, check out all the amazing feasts he had. Do check out bits of taste for lots of wonderful homey dishes. Thanks again for the award!

The Kreativ Blogger award comes with some rules:

• You must thank the person who has given you the award.
• Copy the logo and place it on your blog.
• Link to the person who has nominated you for the award.
• Name 7 things about yourself that people might find interesting.
• Nominate 7 other Kreativ Bloggers.
• Post links to the 7 blogs you nominate.
• Leave a comment on which of the blogs to let them know they have been nominated.

Here are 7 random facts about me:

• I am currently a PhD student at University of Cambridge, UK. A soon-to-be mad scientist.
• I am a Chinese Malaysian.
• I am not into museums. Would rather eat around than trying to pretend I know art.
• Recently got married - we've been together since 2001.
• I love shoes and bags shopping, but not clothes.
• I am a chocoholic.
• I am a better drinker than the wild boar (according to him).

I would like to pass this award to:

• Deeba @ passionate about baking - yummy sweets!
• Doggybloggy @ chezwhat? - love his sense of humour.
• Elra @ Elra's cooking - her close-ups always make me hungry.
• Katie @ kitchensidecar - yea...this girl knows her food...
• Lauren @ healthy indulgences - erythritol, xylitol, stevia..yes, she use those in her cooking!
• Leela @ shesimmers - lots of delicious Thai recipes.
• Vera @ baking obsession - check out her latest tiger cake creation, you will understand.

Here's my recipe of the day. Not sure what to call it as the ingredients were pretty random - mostly leftovers, hence the name.

Leftovers: Risotto

Ingredients: serves 2

• 150g arborio rice
• 6 (about 3/4 cup) shallots - diced
• 1 (about 1 cup) pointed red pepper - diced
• 1 (about 1 cup) courgette - diced
• 1 cup shredded chicken
• 1/2 cup white wine
• 1 3/4 cup chicken stock (low sodium)
• 1/2 tsp (or more) chili flakes
• 2 tbs rosemary leaves - stem discarded, coarsely chopped
• Salt

Directions:

• In a pan, heat up about 1 tbs of olive oil.
• Add shallots, saute until translucent and soft.
• Mix in rice, fry until rice is translucent at the edges.
• Add wine and mix well until liquid is evaporated.
• Mix in courgette and red pepper.
• Add 1/2 cup of chicken stock. Stir occasionally.
• Add more stock when liquid is completely absorbed.
• Continue until rice is cooked and all the liquid has been absorbed. You might have to add more liquid to get the consistency or texture you like.
• Add salt to taste.
• Stir in rosemary leaves and chilli flakes.
• Enjoy!