Chicken & Sun-Dried Tomato Risotto

Risotto dishes are such hearty, filling meals. You can mix a great range of ingredients and although you need to be active during the cooking process, they are usually fairly easy to make. This is a great chicken based risotto that I think you will enjoy making and most of all – eating. This risotto combines chicken, grated zucchini and baby spinach for a lovely mixture. Some real tomato depth of flavour is provided through the sun-dried tomatoes added at the end. Parmesan cheese is also mixed through to create a sticky yet wonderfully creamy finish. A very special risotto dish is created.

Ingredients:
• 2 tbsp Olive Oil
• 3 cups Roast Chicken use Rotisserie chicken and shred.
• 6-8 cups Chicken Stock will vary depending on heat and time cooked
• 1 Brown Onion diced
• 2 cups Arborio Rice
• 375 g Sun-Dried Tomatoes 1 jar – diced
• 80 g Baby Spinach
• 1 Zucchini grated
• 1 cup Parmesan cheese

Instructions:
1. Pour chicken stock into a saucepan, bring to boil then reduce to simmer while covered until required. Note: if you use stock cubes to first make you stock, then keep on simmer in saucepan as per above.
2. Heat olive oil in large fry pan over medium high heat.
3. Add onion and cook for about 5 minutes until softened.
4. Add rice and zucchini, stir to mix through and cook for about 1 minute while constantly stirring.
5. Add stock, 1 cup at a time. Continue stirring regularly until liquid is absorbed. Continue to add 1 cup chicken stock, until rice is cooked through and liquid is absorbed. For me, depending on heat I am cooking on, this varies between 6 & 8 cups of chicken stock.
6. Add chicken to rice mixture and stir to mix through. Cook for about 1 minute for the chicken to heat through.
7. Add sun-dried tomatoes, spinach and parmesan cheese. Continue stirring to mix through and until spinach wilts.
8. Remove from heat and serve.

For pictures & more follow the link below:
Chicken & Sun-Dried Tomato Risotto

bon appetit