Mediterranean Chicken Risotto |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Baby spinach, semi-dried tomatoes and olives are a great combination in this risotto. As I have only just discovered the delights of olives I am finding more and more ways to use them. Just to note, a few people making this have found that one cup of semi-dried tomatoes is too overpowering, so you may want to cut it back to half a cup. (Please not: The sun-dried tomatoes listed are actually semi-dried.) Ingredients:
2 tablespoons olive oil |
500 g chicken breasts, diced |
1 -2 teaspoon minced garlic clove |
1 3/4 cups arborio rice |
1/3 cup dry white wine |
5 cups chicken stock (hot) |
1 (150 g) bag baby spinach |
1 cup sun-dried tomato (semi-dried) |
3/4 cup kalamata olive, sliced |
2 tablespoons parmesan cheese |
Directions:
1. Keep stock simmering.
2. Heat oil in large pan and add chicken, cook until almost cooked through and add garlic, cook for another 1-2 minutes.
3. Add rice and stir until grains are coated with oil and glistening.
4. Add white wine and stir until it is absorbed by the rice grains.
5. Start adding the hot stock 2 ladles at a time, stirring between additions until the liquid has been absorbed.
6. After the last addition of stock add baby spinach leaves and stir until wilted.
7. Add semi-dried tomatoes and olives, stir until heated through.
8. Add 2 Tbsp Parmesan cheese and stir through.
9. Serve with extra Parmesan if desired.
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