This is a fabulous winter warmer and always a hit when I’m a little down and great as leftovers for lunch. If your like me and have a Breville rice cooker which has a risotto function then you can just set this and walk away, if not then grab a pot and get ready to do lots of stirring – trust me I used to do it that way and it is definitely worth it.
* 2 cup Arborio rice
* 2 litres chicken stock
* 1 brown onion
* Butter – 2 knobs (you know a tablespoon or two)
* 1/4 cup white wine
* 1 tin diced or crushed tomatoes
* 1 chicken breast
* 1/2 lemon (or 1-2 tablespoons of the bottled lemon juice)
* handful grated parmesan cheese
* Preheat oven to 180 degrees
* Butterfly chicken and put into a foil bag
* Place that into the oven and bake for 20 mins
* Meanwhile dice onion and fry off in a frypan or rice cooker (on the sauté option)
* Add in your rice and butter, and toss until all rice is coated in butter
* Add in white wine, and let it cook until all of it is absorbed into the rice (change rice cooker to risotto option)
* Add in the tin of tomatoes
* Then add in the chicken stock (if your doing it in a rice cooker then add in all the liquid, put the lid on and walk away) one ladel at a time, letting it absorb into the rice before adding the next one, making sure to continue to stir throughout.
* Do a taste test, sometimes you may need to add a little more chicken stock if it doesn’t seem to be cooked enough
* Take chicken out of the oven, open the foil bag (stand back there will be a lot of steam), and dice chicken into small pieces
* Once the risotto rice tastes cooked add in a knob of butter, a handful of grated parmesan cheese and the diced chicken.
* Once they have melted into the risotto squeeze half a lemon into the risotto and mix through.
* Serve with a bit more parmesan cheese on top and some cracked pepper. YUM!
* The butter and parmesan cheese added towards the end adds a lovely creaminess to the risotto which just lifts it to another level
* An alternative that I do to this is to leave out the tomato and add in a bag of chopped spinach at the end with the chicken, the zest of the lemon and the whole of the lemons’ juice. Yum, yum!