18 July, 2016
Chicken & Cherry Tomato Risotto
Chicken & Cherry Tomato Risotto
Serves: 4
Ingredients:
- 1 tablespoon rice bran oil
- 1 small onion, finely diced
- 1 celery stalk, finely diced
- 4 cloves garlic, finely diced
- 1 cup arborio rice
- 1 x 400g whole peeled cherry tomatoes
- 1 cup mixed frozen vegetables
- Up to 2 cups chicken stock
- 1-2 cups leftover chicken
- 3/4 cup fresh grated Parmesan cheese
Method:
- Heat the oil in the base of a large heavy based saucepan
- Sauté the onion, celery and garlic for approximately 2 minutes or until the onion softens
- Add in the arborio rice and stir so the rice is well coated in the residual oil
- Add in the entire contents of the cherry tomato can and stir well until almost all the moisture is absorbed
- Add in the frozen mixed vegetables and 1 cup of chicken stock and simmer over a low eat stirring regularly
- Add in additional chicken stock 1/2 cup at a time adding more when the previous stock is absorbed
- Repeat for approximately 25 minutes or until the rice is tender to bite
- Stir through the cooked diced chicken and the Parmesan cheese until well combined and heated through
- Serve topped with some additional Parmesan cheese.
Recipe Notes:
- Store covered in the fridge for a ms into of 2 days
- This recipe is freezer friendly to be confined within 3 months. When reheating from frozen you may need to rehydrate with some additional stock.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.