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Chicken Risotto with Red Pesto & Rosemary

A warming and rich dish that perfectly balances savoury sun-dried tomatoes with aromatic herbs.

4 servings
Prep: 10 min
Cook: 30 min
Total: 40 min
Italian

Ingredients

  • 8 tbsp of olive oil
  • 1 red onion (finely chopped) – large
  • 250g of chicken breast (diced)
  • 1 tbsp of fresh rosemary (chopped)
  • 400g of arborio rice
  • 150ml of white wine – dry
  • 1.3l of vegetable stock
  • 50g of butter
  • 2 tbsp of sun-dried tomato pesto
  • 100g of parmesan – half grated, half shavings
  • 1 pinch of salt – to taste
  • 1 pinch of black pepper – to taste

Instructions

  1. Heat 4 tbsp of the oil in a large, heavy based saucepan over a medium heat.
  2. Add the onion and fry for 5 mins until softened but not browned.
  3. Add the chicken and rosemary and fry for a further 5 mins, stirring occasionally.
  4. Using a slotted spoon, transfer the chicken and onion to a plate. Cover with foil and set aside.
  5. Heat the remaining 4 tbsp of oil in the same pan. When hot, add the rice and fry for 3 mins, stirring continuously until the rice is well coated in the oil.
  6. Pour in the wine and let it simmer for 1 min or until it has evaporated.
  7. Pour in 2 ladlesful of stock and bring to a simmer. Stir continuously until the liquid has been absorbed.
  8. Continue adding the rest of the stock in the same way, cooking for 18-20 mins.
  9. Take the pan off the heat.
  10. Return the chicken and onion to the pan.
  11. Stir in the butter, red pesto and grated parmesan, gently for 30 secs.
  12. Season with salt & pepper.
  13. Scatter parmesan shavings over the top.
  14. Drizzle over some olive oil.