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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

Equipment

  • saucepan
  • slotted spoon
  • plate
  • foil

Instructions

  1. Heat the 4 tbsp of olive oil in a large, heavy-based saucepan over a medium heat.
  2. Add the red onion and fry it for until softened but not browned.
  3. Add the chicken pieces and fresh rosemary, then fry them for a further , 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 olive oil in the same pan. When hot, add arborio rice and fry for , stirring continuously until the rice is well coated in the oil.
  6. Pour in the white wine and let it simmer for or until it has evaporated.
  7. Pour in 2 ladlesful of the vegetable stock and bring it 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 , up to 20 minutes.
  9. Take the pan off the heat and return the chicken and onion to the pan.
  10. Stir in butter, sun dried tomato pesto, and grated parmesan gently for .
  11. Season with salt and black pepper.
  12. Scatter parmesan shavings over the top.
  13. Drizzle over some olive oil.