Chicken and sundried tomato risotto
Recipe by Librarychick4405
1 1/2 tablespoons butter
1 onion finely chopped
2 cloves garlic, crushed
2 cups Arborio rice
12 sun-dried tomatoes in olive oil
1 barbecue chicken (chopped)
7 cups chicken stock
ground black pepper to taste
1/2 cup Parmesan cheese, grated
Prep. Time → 15 min
Cook Time → 30-40 min
1. Melt butter. Add onion and garlic. Cook for 2 minutes.
2. Add rice and tomatoes and stir for 1 minute.
3. Add stock gradually and simmer for 15 minutes.
4. Stir then cook for further 15 minutes or until all liquid is absorbed and rice is fully cooked.
5. Mix in barbecue chicken and black pepper to taste. Add half of the Parmesan cheese.
6. Serve and garnish with extra Parmesan cheese.
7. Optional: Can add around 150 ml cream prior to serving, however, this will obviously add more calories/kilojoules.
main courses, risotto rice chicken June 23, 2013 08:59
Author Narissa Jones, Home-Economics teacher, Dalby State High School
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