Chicken and Tomato Risotto

Chicken and Tomato Risotto

Chicken and Tomato Risotto is a recipe with simple flavours, and it’s one of my favourites which I usually serve with a salad. This Chicken and Tomato Risotto is Gluten-Free, Dairy-Free and delicious.

Serves 6

Ingredients:

2 tbsp. olive oil

1 clove of garlic (crushed / chopped)

350 g chicken (chopped into bite-sized pieces)

2 litres of chicken stock chicken

500 g arborio rice

40 g spinach leaves

220 g tinned chopped tomatoes

40 g dairy-free cheese grated

15 g parsley chopped

salt and pepper

Optional:

125 ml dry white wine

2 celery sticks finely chopped

1 red bell pepper chopped

Parsley for decoration

Method:

Makeup 2 litres of chicken stock and ensure it is hot. Set aside.

Heat 2 tbsp. oil in a frying pan over a medium heat and add the garlic. After a couple of minutes, add the chicken, and (optional) celery and pepper) and cook for a couple of minutes.

Add the rice to the pan and stir until coated.

Pour in the wine (optional) and cook until absorbed

Add in 250 ml of the stock into the pan at a time and stir until absorbed. Continue adding into the stock, stirring between each addition until all of it is absorbed.

Before you add the last amount of stock, add the spinach, tomato, parsley and cheese and stir.

Add the final stock and stir until absorbed.

Season and taste.

Transfer to a serving dish and serve immediately.

Additional Notes:

We don’t use onions in our home, but they can be substituted into this recipe instead of celery.

Add any vegetables or meat that you prefer to this dish. It is the simplicity that makes the dish!

Make this dish your own by adding spices or different herbs to the dish.

Equipment Used:

Large frying pan

Knife

Chopping Board.