Risotto & red pesto chicken


Serves 4


4 chicken breasts
3 medium onions
3 garlic cloves
Red pesto, 3tbsp
Tomato passata, 1 large bottle
Fresh parsley
Salt & pepper
Olive oil

200g Risotto rice
1.5l Chicken broth
20cl white wine
Saffron threads
100g parmesan cheese grated

250g cultivated mushrooms




1) Chicken in red pesto sauce

Heat the oven 180°/fan. Put the chicken breasts on a bead of sliced onion and garlic in a large oven dish. Sprinkle with olive oil, salt & pepper. Cook until the chicken is moist and crispy but slightly underdone. Remove the dish from the oven and remove the chicken breasts from the dish. Add 3 tbsp red pesto and 1 bottle of tomato passata in the dish. Add 20cl chicken broth, salt & pepper. Stir the ingredients together, add the chicken in and put it back in the oven for 15 minutes.


2) Saffron risotto
During this time... In a large pan, fry finely sliced onions, garlic and parsley in olive oil. Add the rice and fry for 2 minutes. Pour the white wine and cook till it evaporates. Cover the rice with warm chicken broth. Let it evaporate and add some more. Do this again and again till your rice is almost cooked. Then add the saffron, parmesan, salt and pepper.


3) Because you’re multi-tasking... In a different pan, fry the cultivated mushrooms in olive oil with finely chopped onion, garlic and parsley.


Risotto and pesto chicken2.jpg




© 2015   


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