Chicken & Sun-Dried Tomato Risotto
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Chicken & Sun-Dried Tomato Risotto
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| Servings | Prep Time |
| 6people | 20minutes |
| Cook Time |
| 70minutes |
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Ingredients
- 2tbsp Olive Oil
- 3cups Roast Chickenuse Rotisserie chicken and shred.
- 6-8cups Chicken Stockwill vary depending on heat and time cooked
- 1 Brown Oniondiced
- 2cups Arborio Rice
- 375g Sun-Dried Tomatoes1 jar – diced
- 80g Baby Spinach
- 1 Zucchinigrated
- 1cup Parmesan cheese
Instructions
- Pour chicken stock into a saucepan, bring to boil then reduce to simmer while covered until required. Note: if you use stock cubes to first make you stock, then keep on simmer in saucepan as per above.
- Heat olive oil in large fry pan over medium high heat.
- Add onion and cook for about 5 minutes until softened.
- Add rice and zucchini, stir to mix through and cook for about 1 minute while constantly stirring.
- Add stock, 1 cup at a time. Continue stirring regularly until liquid is absorbed. Continue to add 1 cup chicken stock, until rice is cooked through and liquid is absorbed. For me, depending on heat I am cooking on, this varies between 6 & 8 cups of chicken stock.
- Add chicken to rice mixture and stir to mix through. Cook for about 1 minute for the chicken to heat through.
- Add sun-dried tomatoes, spinach and parmesan cheese. Continue stirring to mix through and until spinach wilts.
- Remove from heat and serve.
Recipe Notes
Adding the parmesan cheese is an optional ingredient and will make your risotto a lot stickier than a typical risotto. It will also make your risotto a lot creamier than a typical risotto as well. This dish is great without the parmesan, if that is your preference, however it is also great with the parmesan for a nice variation. perhaps try is either way and see which you prefer.