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Chicken and sun-dried tomato risotto
Chicken and sun-dried tomato risotto
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Elevate chicken risotto with the rich, tangy taste of sun-dried tomatoes.
Ingredients:
  • 1530.00 gm chicken style liquid stock
  • 40g butter
  • 500g chicken thigh fillets, trimmed, cubed
  • 1 medium leek, trimmed, halved, washed, sliced
  • 400.00 gm arborio rice
  • 125.00 ml sun-dried tomatoes, thinly sliced
  • 150g baby spinach
Instructions:
  • In a saucepan, bring the stock to a boil over high heat, then lower heat and simmer until needed.
  • Melt half of the butter in a large, heavy-based saucepan over medium heat. Cook the chicken, stirring occasionally, for 5 to 6 minutes until golden brown and fully cooked. Transfer to a plate and cover with foil.
  • In a saucepan over medium-high heat, melt the remaining butter. Add the leek and cook, stirring occasionally, for 5 minutes until soft. Stir in the rice and cook for 1 minute. Add 1 ladle of stock to the rice and stir with a wooden spoon until the liquid is absorbed. Continue adding the remaining stock, 1 ladle at a time, while stirring constantly.
  • Combine chicken with the rice mixture and cook while stirring for 2 minutes until heated through, then add tomato and spinach. Continue cooking and stirring for 1 minute until the spinach has wilted. Serve and enjoy!

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