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Chicken and Sun-Dried Tomato Risotto

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Chicken and Sun-Dried Tomato Risotto
Chicken and Sun-Dried Tomato Risotto
Course Main Meal
Prep Time 10 min
Cook Time 30 min
Servings
Course Main Meal
Prep Time 10 min
Cook Time 30 min
Servings
Chicken and Sun-Dried Tomato Risotto
Instructions
  1. Chop 1 Onion and 1 Garlic and place in base of baking dish.
  2. Add Chicken Breast, dash of White Wine and 100 ml of Chicken Stock.
  3. Cover in aluminium foil and pop in oven to poach at 180 degrees C. for 10 minutes.
  4. Chop 1 Onion and 1 Garlic and lightly fry in a deep dish pan.
  5. Add cooked Rice and stir until glossy.
  6. Add remaining half glass of Dry White Wine and stir until evaporated.
  7. Add Chicken Stock and stir.
  8. Add Pesto, sun dried Tomatoes, Sage and Rosemary.
  9. Remove Chicken from oven.
  10. Add juice from pan to fry pan.
  11. Add Baby Spinach and Rocket Leaves and stir.
  12. Slice Chicken and add to deep dish pan along with grated Parmesan Cheese.
  13. Stir together on low heat for five minutes.
  14. Remove when done and serve.
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