Chicken & Sun-Dried Tomato Risotto
Chicken & Sun-Dried Tomato Risotto
Servings Prep Time
6people 20minutes
Cook Time
70minutes
Servings Prep Time
6people 20minutes
Cook Time
70minutes
Ingredients
Instructions
  1. Pre-heat a fan forced oven to 180ºC C (350º F).
  2. Heat olive oil in large fry pan over medium high heat.
  3. Add onion and cook for about 5 minutes until softened.
  4. Add rice and zucchini, stir to mix through and cook for about 1 minute while constantly stirring.
  5. Add chicken to rice mixture and stir to mix through. Cook for about 1 minute for the chicken to heat through.
  6. Add stock, stir to mix through then remove from heat.
  7. Cover baking dish with lid, then place in oven & cook for about 25 minutes or until stock is absorbed by the rice and is cooked through.
  8. Remove baking dish from oven, add sun-dried tomatoes, spinach and parmesan cheese. Stir to mix through and until spinach wilts.
  9. Serve when ready.
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.

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