Chicken and sun-dried tomato risotto

Name: Chicken and sun-dried tomato risotto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 6 cups Massel chicken style liquid stock; 40g butter; 500g chicken thigh fillets, trimmed, cubed; 1 medium leek, trimmed, halved, washed, sliced; 2 cups arborio rice; 1/2 cup sun-dried tomatoes, thinly sliced; 150g baby spinach

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 4

Cost: $5.10 /serving

Author : Jenny Fanshaw

spring boil arborio rice

Ingredients

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6 cups Massel chicken style liquid stock40 grams butter500 grams chicken thigh fillets, trimmed, cubed1 medium leek, trimmed, halved, washed, sliced2 cups arborio rice1/2 cup sun-dried tomatoes, thinly sliced150 grams baby spinach

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Instructions

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Step 1

Place stock in a saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer until required.

Step 2

Meanwhile, melt half the butter in a large, heavy-based saucepan over medium heat. Cook chicken, stirring occasionally, for 5 to 6 minutes or until browned and cooked through. Transfer to a plate. Cover with foil.

Step 3

Melt remaining butter in saucepan over medium-high heat. Add leek. Cook, stirring, for 5 minutes or until soft. Add rice. Cook, stirring, for 1 minute. Add 1 ladle stock to rice. Cook, stirring with a wooden spoon, until liquid is absorbed. Repeat with remaining stock, 1 ladle at a time.

Step 4

Add chicken to rice mixture. Cook, stirring, for 2 minutes or until heated through. Add tomato and spinach. Cook, stirring, for 1 minute or until spinach has wilted. Serve.