This is maybe a meal you shouldn’t eat regularly it as it’s a little naughty, but it is so worth it! The parmesan and white wine make it creamy and rich. It good on its own but I like to add griddled chicken and asparagus.
Prep: 20 mins
Cooking: About 45 mins
4 chicken breasts
450g Risotto rice
1 large onion
2 Sweet red peppers
250g Chestnut mushrooms
4 large handfuls of spinach
4 sun dried tomatoes
3 cloves of garlic
Small handful of fresh basil
280ml white wine
1.5 litre vegetable stock approx.
Heat some olive oil in a large pan and add the chopped onion and minced garlic. Cook for about 5 minutes so the onion begins to soften. Now add the sun dried tomatoes, sweet peppers and chestnut mushrooms and cook for another 8 mins.
In the same pan on a medium heat add the risotto rice and stir together all the ingredients and wait for the risotto rice to turn translucent.
Now add the white wine and wait until it has been absorbed. Now it’s about standing over the risotto and adding a ladle at a time of vegetable stock. Once each ladle has been absorbed add the next until the risotto rice is soft but still contains a nutty bite.
Towards the end of cooking stir in the parmesan, spinach and basil leaves and cook for a further 2 minutes. Serve immediately. Enjoy!