Fan Fave: Chicken and Tomato Risotto

Nutrition per serve

Ingredients

• 1bunch oregano
• 2clov garlic
• 300g chicken tenderloins
• 1pcs chicken-style stock cubes
• 150g arborio rice
• 400g diced tomatoes
• 50g tomato paste
• 50g feta
• 500ml (2 cups) boiling water
• 15ml olive oil
• 20g butter
• 5ml sugar

Method

1. Step 1 — Prep ingredients
   Pick the oregano leaves, discarding the stems. Crush or finely chop 2 garlic cloves. Cut the chicken into 2cm chunks. Crumble 1 stock cube* into a heatproof jug, add 500ml (2 cups) boiling water and stir to dissolve.
2. Step 2 — Fry oregano
   Heat 1 tbs olive oil and 20g butter in a medium deep frypan over medium-high heat. Add half the oregano and cook for 1 min or until crisp. Remove from the pan with a slotted spoon and drain on paper towel.
3. Step 3 — Start risotto
   Return the pan to medium-high heat. Add the chicken and cook, stirring, for 2 mins or until browned. Reduce the heat to low. Add the garlic and remaining oregano and cook, stirring, for 1 min or until fragrant. Add the rice and cook, stirring, for 1-2 mins until the grains are well coated.
4. Step 4 — Simmer risotto
   Add the stock, half the tomatoes*, half the tomato paste* and 1 tsp sugar to the rice mixture, season with salt and pepper, then bring to the boil. Reduce the heat to low and cook, covered, for 15 mins or until most of the liquid is absorbed and the rice is almost tender. Increase the heat to high and cook, uncovered, for 8 mins or until the liquid is absorbed.
5. Step 5 — Serve up
   Remove the pan from the heat. Crumble half the feta over the risotto and stir to combine. Taste, then season with salt and pepper. Divide the risotto among bowls, crumble over the remaining feta, scatter over the fried oregano and enjoy!
6. Step 6 — Kitchen hack
   Risotto is best served immediately after cooking, as the rice will continue to soak up the liquid and may become stodgy. If this happens, simply add a little extra boiling water to loosen the risotto.

Allergens

Milch