Sun-Dried Tomato and Chicken Breast Risotto

Halve, peel and chop the shallot into small pieces.

Peel and grate the garlic (or use a garlic press).

Trim the bottom 2cm from the asparagus and discard. Halve the asparagus widthways.

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

Once hot, add the shallot and cook until softened, 3-4 mins. Stir in the diced chicken, garlic and sun-dried tomato paste, then cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

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

To make your risotto, stir a ladle of stock into the rice. 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. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When the risotto has about 10 mins cooking time left, pop the asparagus and baby plum tomatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast on the middle shelf of your oven until tender, 10-12 mins.

When the risotto is cooked, remove from the heat and mix in the butter (see pantry for amount) and two thirds of the hard Italian style cheese. Taste and season with salt and pepper if needed.