Chicken and tomato risotto
Main dishes
Rice Dishes

Chicken and tomato risotto

  • Serves: [6]
  • Oven Temperatur::[]
  • Time in oven::[]
  • Time in freezer::[]
  • Time in fridge::[]
  • Time in fridge::[10}}]
  • Time to actively work on it:[2}}]

Ingredients

  • 1 tsp olive oil
  • 1 garlic bulb
  • 2 cubes chicken stock
  • 2 chicken breast diced
  • 2 onions finely diced
  • 400 gram Arborio risotto rice
  • 400 gram canned tomato
  • 100 gram Parmesan grated
  • 25 gram butter

Instructions

  1. Heat oven to 180}° }, wrap garlic bulb in foil and and roast for 20}}.
  2. Heat 1}} oil in a frying pan and brown chicken pieces. Then, set aside.
  3. Fry onions in a large pot stirring frequently until translucent.
  4. Add rice to the onions and toast it.
  5. Add can of tomatoes.
  6. Then slowly add 1.5}} of hot water (with the stock dissolved) one laddle at the time and wait each time until the water has been absorbed.
  7. Stir in chicken, roasted garlic, and the cheese.
  8. Remove from heat and stir in the butter.
  9. Let rest, before serving.

Have some extra cheese to top it.