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Sun-dried tomatoes & chicken risotto

Let start by doing a home made broth, it will be much better than the tetrabrick one.

  • 1 onion
  • 1/2 leak
  • 1 branch of celery
  • 2 carrots
  • 1 red bell pepper
  • Salt, pepper, cumin
  • Water

Put all vegetables in 1,5l of water and boil for arround 30mn. Reserve

Now time to prepare the rice (for 2 persons)

  • 1 glass of Risotto rice or any round rice that you have will do
  • 1 garlic glove
  • 1/2 onion
  • 1 glass of white wine
  • 3 or 4 sun dried tomatoes
  • some smoked ham (not mandatory but i had it so I added it)
  • Chicken filet cut in big chunk
  • Olive oil
  • Parmesan cheese

Let’s go for it

  • In your Le Creuset cocotte or any casserole of your choice, heat up the oil and fry gently the chopped onion and the garlic.
  • Cook the chicken until done and reserve
  • Add the sun-dried tomatoes finely chopped and stir a few minutes
  • Add the rice and stir without stopping at low heat for 2mn
  • Add the white wine and stir continously
  • Once dried up, add some broth and stir
  • Continue to do so until the rice is ready, arround 20mn.
  • Add the chicken in the last 5mn to make sure it’s warm
  • Once ready, add the parmesan cheese and serce immediately



Author: GregousFood

French boy living in Spain and passionate about cooking and eating good food.

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