Curry Chicken Risotto

This isn't a proper risotto, in that there is no cheese to this recipe. Nevertheless, I made this up and LOVED it!!! We'll repeat this as soon as possible. :) This makes 4 - 6 servings.

1 cup Arborio (the quintessential risotto rice)
2 tbsp olive oil, divided
1/2 a Spanish onion, finely chopped
4 1/2 cups hot chicken stock (or water)
1/2 cup dry white wine (optional, but we use it)
2 boneless, skinless chicken breasts, cubed (we recommend free-range/free-run chicken)
1 cup chopped broccoli florets (we use fresh, not frozen, but either will do; cook longer for frozen)
2 tbsp curry paste
1/4 tsp each basil, dehydrated onion, garlic powder, oregano, and marjoram (or you can do it our way and add your favorite Italian seasoning mix - WAY easier!)
salt and pepper (to taste; we use sea salt)

1) Heat 1 tbsp olive oil in medium to large skillet over medium-low heat. Place cubed chicken breasts in hot oil and flavor lightly with salt and pepper. Cook thoroughly.

2) Saute onion in 1 tbsp olive oil in a heavy 2 qt pot over medium-high heat for approximately 5 minutes. (The onion should look golden, beginning to look transluscent.)

3) Add rice to onions and stir until rice is evenly coated.

4) Add wine and stir until absorbed.

5) Add 1 cup hot stock and stir until absorbed. Continue cooking for 20 minutes, adding remaining stock 1 cup at a time.

6) During the final five minutes, add cooked chicken breasts, broccoli, curry paste, and herbs.

7) The finished product will have only slight excess liquid. Remove from heat and let stand for 5 - 10 minutes. It will thicken upon standing.

Hot tip: For successful cubing of chicken breasts, try freezing the chicken for 30 - 60 minutes. This won't be completely frozen, but it will be hard enough to make cubing easy. :)

Basic Banana Muffins

4 ripe bananas, mashed (or 2 ripe bananas, mashed, plus 1 cup blueberries - this is what we do)
2 large eggs (we use free-range/free-run eggs)
2 cups spelt flour
2/3 cup oil (we use canola, but olive or safflower are also acceptable)
1 tsp baking soda
pinch of salt (we use sea salt)
1 tbsp cinnamon
(optional raisins or walnuts - I'm not a fan)

1) Preheat oven to 350F. Blend all ingredients together in a large bowl.

2) Fill each cup of muffin stone/tin mostly full of batter. (I recommend using liners if you use a stone. Muffin stones are impossible to clean!)

3) Bake for 25-30 minutes. (They're finished when tester comes out clean.)

Important note: See how there's no sugar? If you're used to crazy, sugary muffins, this will be a shock to you. You'll likely find, as we did, that the fruit is sweet enough once you've had your first bite. :)