Chicken and Roasted Tomato Risotto

Heat a drizzle of oil in a large saucepan pan on medium-high heat.

Once hot, add the chicken and fry until browned all over, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the garlic and cook or 1 min. 

Add the risotto rice to the chicken. Stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle of stock.

Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

While the risotto cooks, pop the tomato onto a lined baking tray.

Drizzle with oil and the balsamic glaze, then season with salt and pepper.

When the oven is hot, roast on the middle shelf for 15-20 mins, then remove and set aside.

Meanwhile, zest and halve the lemon (see ingredients for amount).

Squeeze the lemon juice into a large bowl with the olive oil and sugar for the dressing (see pantry for both amounts). Mix together, then set aside.

When your risotto is cooked, remove from the heat and mix in the hard Italian style cheese, lemon zest and butter (see pantry for amount). Season to taste with salt and pepper if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle.

TIP: Add a splash of water if you need to loosen the risotto.