🍚 Chicken, Sundried Tomato & Spinach Risotto

Servings

6 servings

Quick Stats

⏱ 45–50 mins • 💪 High Protein • 🍽 Base: 6 servings

Ingredients

• 750g chicken breast, diced
• 2 tbsp olive oil
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 2 cups arborio rice
• 100g sundried tomatoes, finely diced
• 2 large handfuls baby spinach, roughly chopped
• 0.5 cup fresh oregano, basil and parsley, chopped (optional)
• 1.9L chicken stock, kept hot
• 70g parmesan, finely grated
• 40g butter
• 0.75 lemon (juice, to taste)
• 1 tsp salt, plus extra to taste
• 0.5 tsp black pepper, plus extra to taste

Method

1. Cook the chicken:
   Season chicken with salt and pepper. Heat 1 tbsp olive oil in a large pan over medium-high heat and cook chicken until golden and just cooked through. Remove and keep warm.
2. Build the base:
   Add remaining olive oil. Cook onion for 4-5 minutes until softened, then add garlic and cook for 30 seconds.
3. Add sundried tomato:
   Stir through sundried tomatoes and cook for 1 minute to release their flavour.
4. Toast the rice:
   Add arborio rice and toast for 1-2 minutes, stirring until coated.
5. Cook risotto:
   Add hot chicken stock one ladle at a time, stirring regularly and allowing each addition to absorb before adding more. Continue for around 18-22 minutes until the rice is creamy and tender.
6. Finish chicken and greens:
   Stir through spinach until wilted, then return the chicken to the pan and warm through.
7. Final stir-in:
   Remove from heat and stir through butter, parmesan, lemon juice, and fresh oregano, basil and parsley (if using). Adjust seasoning with salt and pepper.
8. Rest and serve:
   Rest for 2 minutes, then serve with extra parmesan and black pepper.

Swaps & Additions

• No sundried tomato: Use roasted red capsicum strips for a sweeter profile.
• Extra veg: Add peas or mushrooms during the final 8-10 minutes of stock additions.
• Creamier finish: Add an extra knob of butter before serving.