Tomato Risotto with Crispy Chicken

Ah I love a risotto and find them incredibly satisfying to make.. all the stirring, with a glass of wine, and nattering in the kitchen whilst cooking, is genuinely my happy place. Last night I had a fridge of bits with, bar chicken, no bobs… so this was supper, which was yummy xxx see what you think

Serves 2

x 2 chicken breasts, cooked and sliced

250g Arborio Risotto Rice

x 1 large red onion, sliced

x 2 garlic cloves, sliced

knob of butter

slug of extra virgin olive oil

slug of white wine

500ml hot chicken stock

450g passata

slug of Kicap Manis ( or another type of Barbecue Sauce)

pinch of chilli flakes

150g parmesan cheese, grated

x 1 pkt Coriander

rocket

Heat the oil with the butter and add the red onion. Fry off until just soft but not coloured then add the garlic slices, continue to cook for a few minutes. Add the rice and coat with all the buttery olive oil goodness. Throw in the white wine and cook that until the liquid has been absorbed. Mix the hot stock with the passata and whatever barbecue sauce of your choice, add ladle by ladle, as it is absorbed by the rice until just cooked and its gorgeously runny! Be patience, it is a process and keep stirring! Pop in a pinch of chilli flakes, half the grated parmesan and half the coriander, with a knob of butter and give it a stir.

Whilst this is gently cooking, add the cooked chicken slices to a very hot pan to sear and heat up, giving you lovely crispy slices.. keep warm

To serve, spoon your risotto into warmed bowls, top with the chicken slices, some coriander and a good sprinkle of parmesan - toss your rocket with a mustardy dressing and enjoy! xxx