Wild Garlic Pesto risotto with stuffed Chicken

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!… ⠀⠀⠀⠀⠀⠀⠀⠀⠀