Name: Chicken and sun-dried tomato risotto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
Ingredients: 1 tablespoon vegetable or olive oil; 1 medium brown onion, thinly sliced; 1 medium zucchini, finely chopped; 3 250g packets microwave arborio rice; 350 gram jar sun-dried tomato and roasted garlic stir-through pasta sauce; 280 gram jar char-grilled mixed capsicum, cut into strips; 2 1/2 cup chicken stock; 2 cup thickly shredded cooked chicken; 1/4 cup finely shredded basil

Chicken and sun-dried tomato risotto

Serves 5

Prep

10M

Cook

15M

Total

25M

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Ingredients

1 tablespoon vegetable or olive oil

1 medium brown onion, thinly sliced

1 medium zucchini, finely chopped

3 250g packets microwave arborio rice

350 gram jar sun-dried tomato and roasted garlic stir-through pasta sauce

280 gram jar char-grilled mixed capsicum, cut into strips

2 1/2 cup chicken stock

2 cup thickly shredded cooked chicken

1/4 cup finely shredded basil

Method

1.Heat oil in a large frying pan over moderate heat. Add onion and zucchini; cook and stir for 3-4 minutes or until softened. Add rice; cook and stir until combined.

2.Add pasta sauce, capsicum and stock Bring to the boil. Reduce heat; simmer, uncovered, for 10 minutes or until stock is almost absorbed. Stir in chicken. Remove pan from heat. Cover; stand for 5 minutes. Stir in basil. Serve.

You will need 1 small barbecued chicken for 2 cups.
Note

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Ingredients

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