Chicken and Sun-Dried Tomato Risotto | ExpatWomanFood.com
 
 

Posted on

17 September 2012

by

ewfood

Chicken and Sun-Dried Tomato Risotto

Ingredients

2 fl oz. olive oil
1lb. chicken fillets, skinless and cubed
1 leek
1oz. sundried tomatoes sliced
1.5oz. baby spinach
6oz. risotto rice
48fl oz. stock
Servings
4
Person
Preparation Time
10
min

Preparation

  • Sauté the chicken and once browned remove from heat
  • Sauté the leek and sundried tomatoes in the olive oil until the leeks are brown
  • Remove the vegetables from the pan leaving the oil and add the rice. Sauté the rice while stirring it until it is translucent
  • Add the chicken, vegetables and a ladleful of stock to the rice and stir occasionally until the stock is absorbed
  • Add the baby spinach with the final ladleful of sock and cook until the stock is absorbed and the spinach is wilted
  • Serve.
Cooks Note

Preparation time: 10 minutes; Cooking time: 30 – 40 minutes; Serves 4

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