Baked Chicken & Caramelised Cherry Tomato Risotto
with Parmesan & Basil
When our recipe developers first whipped this one up, we all gathered close. "It's...it's beautiful!" someone exclaimed. And it was. Let's just say when we tasted it, we weren't disappointed. Enjoy!
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Ingredients
2 cube
chicken stock
2 unit
brown onion
1 packet
chicken thigh
2 packet
arborio rice
4 clove
garlic
1 bag
baby spinach leaves
1 punnet
cherry tomatoes
4 packet
grated Parmesan cheese
(Contains Milk;)
1 punnet
basil
Not included in your delivery
4 cup
water
tsp
olive oil
½ tsp
salt
1 tbs
balsamic vinegar
1 tbs
brown sugar
40 g
butter
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Chop the chicken thigh into 2cm chunks.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the brown onion and chicken thigh and cook for 4-5 minutes, or until the chicken is golden. Add the garlic and arborio rice and cook, stirring, for 1 minute or until fragrant. Add the water and the salt and crumble in the chicken stock cubes. Bring to the boil.
Transfer the risotto to a large baking dish. Cover tightly with foil and bake for 24-28 minutes, or until the liquid has absorbed and the rice is ‘al dente’. Halfway through cooking, stir through a splash of water.
While the risotto is baking, place the cherry tomatoes on an oven tray lined with baking paper. Add the balsamic vinegar, brown sugar and 1 tbs of olive oil. Toss to coat. Roast for 20-25 minutes or until blistered and caramelised.
Remove the risotto from the oven and stir through the baby spinach leaves, butter, grated Parmesan cheese and roasted cherry tomatoes. Tear in the basil leaves (reserve some whole leaves for garnish!). Season to taste with salt and pepper. TIP: Seasoning is key in this dish, so taste and season again with more salt or pepper if you like!
Divide the chicken and caramelised cherry tomato risotto between bowls. Garnish with any reserved basil leaves. Serve the remaining lemon wedges on the side.
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