Directions
- 1Season chicken breasts with aromat, Cajun and chicken seasoning.
- 2Cook chicken in a frying pan for 2 minutes on each side until golden brown.
- 3Finish cooking chicken in the air fryer or oven.
- 4Fry diced shallot in the same pan until soft over a medium/low heat.
- 5Add crushed garlic and fry for 2-3 minutes.
- 6Add risotto rice and fry gently.
- 7Slowly add chicken stock, allowing each addition to absorb before adding more.
- 8Stir in sundried tomatoes once the risotto is nearly cooked.
- 9Add cream and parmesan, then stir.
- 10Season with salt and pepper to taste.
- 11Serve risotto topped with the cooked chicken and a side of broccoli.
- 12Garnish with a sprinkle of parsley.
Ingredients
- 150 g dried risotto rice
- 1 diced shallot
- 3 crushed garlic cloves
- 1 pinch salt
- 1 pinch pepper
- 1 tsp chilli flakes
- 70 ml reduced fat cream
- 15 g parmesan
- 40 g sundried tomatoes
- 700 ml chicken stock
- 1 tsp aromat
- 1 tsp Cajun
- 1 tsp chicken seasoning
- 2 chicken breasts
- 1 portion broccoli
- 1 sprinkle parsley
Equipment
frying panair fryer or ovenwooden spoon
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