2.3.8 Chicken and tomato risotto
Serves: 6
Oven Temperature:
Time in oven/on stove:
Time in fridge/freezer:
Time to marinade:
Resting time: 10 min
Time to actively work on it: 2 h
Info:
Ingredients
| Amount | Ingredient | Preparation |
| 1 | tsp | olive oil | |
| 1 | | garlic bulb |
| 2 | cubes | chicken stock |
| 2 | | chicken breast | diced |
| 2 | | onions | finely diced |
| 400 | g | Arborio risotto rice |
| 400 | g | canned tomato |
| 100 | g | Parmesan | grated |
| 25 | g | butter |
| |
Instructions
- Heat oven to 180 � C, wrap garlic bulb in foil and and roast for
20 min.
- Heat 1 tbsp oil in a frying pan and brown chicken pieces. Then, set
aside.
- Fry onions in a large pot stirring frequently until translucent.
- Add rice to the onions and toast it.
- Add can of tomatoes.
- Then slowly add 1.5 l of hot water (with the stock dissolved) one
laddle at the time and wait each time until the water has been
absorbed.
- Stir in chicken, roasted garlic, and the cheese.
- Remove from heat and stir in the butter.
- Let rest, before serving.
Notes:
Have some extra cheese to top it.
