One pot balanced meals are my favourite as their easy to grab and eat on the go and this Chicken and Sun-Dried Tomato Risotto is no exception.
The sun-dried tomatoes really add a depth of flavour that normal tomatoes just can’t give and the Parmesan cheese finishes it off with a fragrant smell and nice creamy texture.
Chicken & Sun-dried Tomato Risotto
- 200 g Arborio rice
- 600 g chicken breast, diced
- 2 cloves garlic, minced
- 1 onion, diced
- 1 red / green pepper, sliced
- 100 g mushrooms, sliced
- 100 g sun-dried tomatoes, chopped
- 2 tsp Italian-style herbs
- 1 litre chicken stock
- 25 g Parmesan cheese, grated
- salt & pepper, to taste
Brown the chicken in a non-stick pan for 4-5 minutes
Add the onion, garlic and pepper and cook for a further 5 minutes until soft
Add the mushrooms and tomato and cook for a further 1-2 minutes
Add the rice, herbs and half the stock then bring to the boil, reduce the heat and simmer for 10 minutes.
Continue to add stock to the rice as necessary to cook until the rice is tender.
Once cooked, remove from the heat and season with salt and pepper to taste.
Recipe NotesNutritional Information per serving: Calories: 432/ Protein: 41g / Carbohydrates: 49g / Fat: 8g / Fibre: 2g
If you would like this recipe or any of our other recipes incorporated into your diet then make sure you check out our personalised meal plans.