# Chicken Risotto with Red Pesto & Rosemary

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

- HTML version: https://robbiepalmer.me/recipes/chicken-risotto-red-pesto-rosemary
- Servings: 4
- Prep time: 10 min
- Cook time: 30 min
- Total time: 40 min
- Cuisine: Italian
- Tags: risotto

## Ingredients

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

## Cookware

- 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 1 red onion and fry it for 5 minutes until softened but not browned.
3. Add the 250g of chicken pieces and 1 tbsp of fresh rosemary, then fry them for a further 5 minutes, 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 400g of arborio rice and fry for 3 minutes, stirring continuously until the rice is well coated in the oil.
6. Pour in the 150ml of white wine and let it simmer for 1 minute or until it has evaporated.
7. Pour in 2 ladlesful of the 1.3l of 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 18 minutes, up to 20 minutes.
9. Take the pan off the heat and return the chicken and onion to the pan.
10. Stir in 50g of butter, 2 tbsp of sun dried tomato pesto, and grated 100g of parmesan gently for 30 seconds.
11. Season with 1 pinch of salt and 1 pinch of black pepper.
12. Scatter parmesan shavings over the top.
13. Drizzle over some olive oil.

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