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Chicken and tomato risotto


Serves: 4-6
timePrep time: 45 mins
timeTotal time:
Chicken and tomato risotto
Recipe photograph by Tara Fisher

Chicken and tomato risotto

Feed a hungry crowd with our thrifty chicken and tomato risotto

Serves: 4-6
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
682Kcal
Fat
20gr
Saturates
8gr
Carbs
91gr
Sugars
8gr
Fibre
4gr
Protein
32gr
Salt
2.6gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 1 tsp, plus 2 tbsp olive oil
  • 1 garlic bulb
  • 2 chicken stock cubes - use gluten-free stock if required
  • 4 chicken thigh fillets, cut into bite-sized pieces
  • 2 onions, finely diced
  • 400g Arborio risotto rice
  • 1 x 390g carton chopped tomatoes
  • 65g Italian hard cheese or Parmesan, grated
  • 25g butter

Step by step

Get ahead
You can pop a bulb of garlic into the oven to roast anytime you have it on up to a few days ahead of cooking this dish. Chill until ready to use
  1. Heat the oven to 180°C, fan 160°C, gas 4. Rub 1 teaspoon of oil over the garlic bulb, wrap in foil and roast for 20-30 minutes until very soft when pressed. Leave to cool.
  2. Crumble the stock cubes into 1.5 litres boiling water in a large pan and bring to a gentle simmer. Keep on a low heat.
  3. Heat 1 tablespoon oil in a wide, deep frying pan. Fry the chicken pieces for 6-8 minutes until cooked through and golden. Scoop out of the pan and set aside. Add the onion, and fry for 10-15 minutes, stirring frequently until really tender and translucent.
  4. Add the rice to the onions and cook for a few minutes to toast it, then tip in the tomatoes and bring to a simmer. Stirring continually, add the stock a ladleful at a time, waiting until the liquid is absorbed before you add the next one. When most or all of the stock has been added and the rice is tender, after about 25 minutes, stir in the cooked chicken, the roasted garlic (mashed to a purée) and 50g of the cheese. Season really well.
  5. Remove from the heat, stir in the butter and cover the pan. Rest for 5-10 minutes before serving, scattered with the remaining cheese, extra black pepper and drizzled with the remaining oil.

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