Name: Chicken and Sun-Dried Tomato Risotto recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: italian
Ingredients: 1/2 tbs oil; 1/2 leek thinly sliced; 1/4 cup sun-dried tomato finely chopped; 1 1/2 tbs balsamic vinegar; 250g chicken breast fillet diced; 1/4 cup white wine; 3/4 cup arborio rice; 1000.00 ml chicken stock (liquid); 2 tbs chives finely chopped fresh

by mlgeb Last updated on 05/05/2025

This risotto is so easy as it doesn't need to be stirred constantly.

- mlgeb

Ingredients

1/2 tbs oil
1/2 leek thinly sliced
1/4 cup sun-dried tomato finely chopped
1 1/2 tbs balsamic vinegar
250g chicken breast fillet diced
1/4 cup white wine
3/4 cup arborio rice
4 cups chicken stock (liquid)
2 tbs chives finely chopped fresh

Method

Step 1

Heat the oil in a pan, add the leek and cook over medium heat for 5 minutes or until soft.
Step 2

Add the sundried tomatoes and balsamic vinegar and cook until the liquid is absorbed.
Step 3

Add the chicken and cook until browned. Stir in the wine and bring to the boil. Add the rice and stir to coat.
Step 4

Add 1 cup of stock, stirring constantly over medium heat until all the liquid is absorbed. Continue adding the stock, 1L at a time, stirring until all the stock is absorbed and the rice is tender (depending on heat will take 3-4 cups of stock).
Step 5

Stir in the chives and serve.