17 September 2012
ewfood
Chicken and Sun-Dried Tomato Risotto
Ingredients
Preparation
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Sauté the chicken and once browned remove from heat
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Sauté the leek and sundried tomatoes in the olive oil until the leeks are brown
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Remove the vegetables from the pan leaving the oil and add the rice. Sauté the rice while stirring it until it is translucent
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Add the chicken, vegetables and a ladleful of stock to the rice and stir occasionally until the stock is absorbed
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Add the baby spinach with the final ladleful of sock and cook until the stock is absorbed and the spinach is wilted
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Serve.
Preparation time: 10 minutes; Cooking time: 30 – 40 minutes; Serves 4
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