Semi Dried Tomato, Passata, Olive Oil, Chicken and Spinach Risotto
A rich tomato based risotto that melts in your mouth. For those who desire something a little creamier, stir a little Oliana butter through!
- 2 chicken breasts, diced
- 1 garlic clove
- 400g Aborio rice
- ½ cup Oliana semi-dried tomatoes
- 1.25L chicken stock
- 1 cup Oliana Passata
- ¼ cup parmasen
- 75g baby spinach leaves
- 1 tsp Oliana olive oil
- Large handful of fresh basil leaves and coriander
Sauté garlic in olive oil for 1-2 minutes in a large pot. Add chicken and cook until lightly brown. Add rice to the pot and heat through for 30 seconds.
Meanwhile, simmer chicken stock on in a separate pot on a low heat.
Stir the passata and one cup of simmering stock into the large pot and stir until the stock is absorbed. Repeat this process, one cup at a time until the rice is tender.
Add the basil, coriander, spinach and parmesan and stir through. Season with salt and pepper to taste. Serve with extra parmesan.