How's your forearm strength???
For this creamy risotto, I used 10 oz vegetable stock, 2 cups fresh salsa, 1 cup fresh guacamole and about 5-6 cups water (in place of stock)
High heat...stirring for 25 minutes....there should be a rolling boil the whole time...don't leave your pot or it WILL stick and burn.
Ladle or pour liquid 1 cup at a time every 3-5 minutes, pending your temperature.
At the end, pour guacamole, 2/3 cup jalapeño infused shredded mozzarella cheese and 1/2 cup parmesan cheese. Season with salt & pepper as desired, sprinkle shredded cheese and cilantro over top with cut grilled chicken. 😋🍴
Try it....👍
Xo j
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