Serves 2
Directions
- 1Dice the chicken, add paprika, garlic powder, and Italian seasoning to it, then mix well.
- 2Fry the seasoned chicken in a pan until cooked through, then set it aside.
- 3In the same pan, fry off diced red onion until soft.
- 4Add crushed garlic to the pan and fry for 30 seconds.
- 5Add risotto rice and tomato puree to the pan, and stir for another minute.
- 6Add the cooked chicken back to the pan and stir.
- 7Gradually add stock, waiting for the liquid to be absorbed before adding more, and repeat until all the stock is absorbed and the rice is cooked.
- 8Add paprika to the risotto while cooking.
- 9Add sun-dried tomatoes to the risotto.
- 10Once the risotto is almost done, stir in seriously strong spreadable cheese (or cream cheese/cream) and spinach.
- 11Scatter Parmesan cheese and parsley on top of the risotto.
- 12Serve the Marry Me Chicken Risotto with broccoli.
Ingredients
- 250 g diced chicken breast
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- diced red onion
- 2 to 3 crushed garlic cloves
- 150 g risotto rice
- 2 tbsp tomato puree
- 700 ml stock
- 40 g sun-dried tomatoes
- 50 g seriously strong spreadable cheese
- 1 handful spinach
- 20 g Parmesan
- parsley
- oil
- broccoli
Equipment
bowlspoonpanwooden spatulaplatefork
Tips
- Gradually add the stock bit by bit, waiting for the liquid to absorb before adding more, for a creamier risotto.
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