Method 1 - preparing risotto on top of stove.
In a large saucepan, heat the water to boiling, add the onion & cook till softened, add the garlic & cook for 2 minutes. Add the rice & 2 cups of the chicken stock, bring to a boil, reduce heat & simmer for 20 minutes, stirring occasionally & adding more stock as needed to prevent sticking.
Add the diced chicken breasts, turmeric, almonds & raisins. Continue simmering for a further 20 - 25 minutes, adding remaining stock as necessary as, until the rice is tender. There should be no liquid in the finished risotto.
Method 2 - preparing risotto in a casserole in the oven.
Preheat oven to 350.
Place all ingredients in a casserole except chicken. Cover & cook in preheated oven for 1/2 hour, remove from oven & stir in diced chicken, cook for a further ½ hour or until rice has absorbed the stock & is tender. Serve hot accompanied by a green salad. Serves 4.
488 Calories, 65g carbohydrates, 32g protein, 11g fat. Exchanges 4 lean meat, 4 starch, 1/3 fruit, 1 fat.