Chicken and Sun-Dried Tomato Risotto
Servings Prep Time
2 10min
Cook Time
30min
Servings Prep Time
2 10min
Cook Time
30min
Ingredients
Instructions
  1. Chop 1 onion and 1 garlic and place in base of baking dish.
  2. Add chicken breast, dash white wine and 100 ml chicken stock.
  3. Cover in aluminium foil and place into oven to poach at 180°C for 10 minutes.
  4. Chop 1 onion and 1 garlic clove 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 5 minutes.
  14. Remove when done and serve.
Recipe Notes

*