Pasture to Plate


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!

Serves 4


  • 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.

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