Ingredients
- homemade wild garlic pesto (recipe on previous post) or normal pesto is fine
- an onion
- 200g risotto rice. I used arborio this time
- 1 glass of white wine
- chicken stock – I used from a previous roast, defrosted but any good stock gel will do
- 50g parmesan or other similar hard cheese
- 2 chicken breasts
- 1/2 ball mozzarella
- seasoning
- lemon⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Method
For the risotto:⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Dice the onion and soften in a pan with a glug of oil
- Add the rice and cook out for a couple of minutes until the rice goes a little opaque
- Add the wine and let it cook out
- Pour over stock until it covers the rice by a couple of cm, stir
- Put lid on and leave to bubble away for around 25 minutes, adding more stock as needed so it remains wet
- Add 2 tablespoons full of the pesto and stir through
- Add most of the cheese (leave some to sprinkle on at the end) and stir until it disappears completely
- Turn off the heat and let it sit for 5 minutes
Chicken:
- pre heat the oven to 180oC⠀⠀⠀⠀⠀⠀⠀⠀⠀
- while your onions are softening using a sharp knife In thick side of each chicken breast cut a 3-inch-long pocket to within 1/4 inch of opposite side of breast.⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Add the cheese, 1/4 of a ball of mozzarella into each
- Try and tuck the chicken back on itself as best you can to prevent the cheese seeping our
- Place in an oven proof dish, drizzle with olive oil and season
- cook for 20/25 minutes or until the chicken is cooked through
- remove from the oven, allow to rest, slice and top the risotto with 2 halves
- dig in!… ⠀⠀⠀⠀⠀⠀⠀⠀⠀
