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Sun Dried Tomato & Chicken Risotto

by Ennvy.c (follow)
Dinner (2217)      Chicken (678)      Italian (215)      Risotto (42)     
Risotto is one of the most common way of cooking rice in Italy. It is a popular dish world wide and very versatile in terms of the broth and ingredients used. Here is a sun dried tomato and chicken risotto recipe, perfect for a dinner date at home.



Preparation Time: 10 minutes
Cooking Time: 30-40 minutes
Makes: 4 servings

Ingredients
6 cups chicken stock
2 cups arborio rice
50g butter
500g chicken thigh fillets
1 medium leek,
1 onion
1/2 cup sun dried tomatoes

Method
Place the stock in a large saucepan over medium-high heat and bring to the boil. Reduce the heat to low and allow the stock to simmer.


In the meantime prepare ingredients by trimming and slicing the thigh cutlets


Wash and thinly slice the leek and dice onions.
Melt 1/2 the butter in a frying pan over medium-heat.
Cook the chicken stirring for 5 minutes or until brown and cooked through, set aside.
Melt the remaining butter in saucepan over medium-high heat. Add the onions and toss for 2-3 minutes or until golden brown.
Add the leek and cook stirring for 5 minutes or until the leek begins to soften.
Add the rice and stir for 2 minutes.


Add a ladle of the stock to the rice and stir until the liquid is absorbed.


Repeat with the remaining stock, adding one ladle at a time and continue to stir.


Add the chicken to the risotto, cook stirring for 2 minutes until the meat is heated through. Add the sun-dried tomato and cook for a further 1 minute.


Serve warm.





Categories
#Risotto
#Dinner
#Italian
#Chicken
I like this Recipe - 4
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