- 1 tbsp olive oil
- 200 g chicken breasts (boneless, skin off) cut into cubes
- ½ onion diced
- 1 clove of garlic crushed
- ¾ C arborio rice
- ¼ C dry white wine (optional)
- 2 C chicken stock
- 150 g spinach chopped (or use frozen)
- ½ C Mainland grated tasty cheese
- 125 g cherry tomatoes
- ½ handful fresh basil leaves torn
- Preheat the oven to 200°C.
- In a large pot, heat a film of olive oil over medium heat. Add the chicken cubes and cook until browned on all sides, stirring occasionally. Remove from the pot and set aside.
- In the same pot, add the remaining olive oil and the diced onion. Cook until the onion has softened, 6-8 minutes. Add the garlic and cook for an additional 30 seconds.
- Add the rice to the pot and stir to coat the rice with the onion and garlic mixture. Cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
- Pour in the white wine and stir until the liquid has been absorbed by the rice.
- Begin adding the chicken stock, one ladleful at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
- After about 15 minutes, the rice should be tender and the stock should be mostly absorbed.
- Add the cooked chicken, chopped spinach, and grated cheese to the pot. Stir until the cheese is melted and the spinach is wilted. Season with salt and pepper to taste.
- Meanwhile, toss the cherry tomatoes with a drizzle of olive oil and a pinch of salt. Spread them out in a single layer on a baking tray and roast in the oven for 10-15 minutes, or until the tomatoes are tender and slightly caramelised.
- Test that the rice has cooked by tasting a few grains, they should be firm but not gritty. If crunchy then add a little more stock or water and continue to cook.
- Serve the risotto hot, topped with the roasted cherry tomatoes and chopped fresh basil leaves.
- Remember to test that the rice has cooked by tasting a few grains, they should be firm but not gritty. If crunchy then add a little more stock or water and continue to cook.