Basil Tomato Risotto with Chicken

Finely chop the garlic and onion and put them both into a bowl.

• 1 Garlic clove (~ 0.1 oz)
• 1 Onion, red (~ 3 oz)

Heat the olive oil in a pot over medium heat. Sauté the onions and garlic until the onions turn translucent.

• 1 tsp Olive oil

Add the rice and fry until translucent. Deglaze with white wine and let simmer for approx. 2-3 minutes before adding the tomato paste.

• ½ cup Arborio rice
• 2 ⁠½ Tbsp White wine
• 1 tsp Tomato paste

Turn the heat to low. Stir in the vegetable broth, season with basil and pepper, put the lid on the pot and let simmer for approx. 20 minutes. Stir occasionally and let simmer until the rice is almost cooked but still has some bite to it.

• 1 cup Vegetable broth
• 1 tsp Basil leaves, dried
• Black pepper

Cut the chicken breast into bite-size pieces.

• 5.3 oz Chicken breast

Heat the canola oil in a non-stick frying pan over high heat. Fry the chicken until golden brown. Turn the heat to medium and keep frying until cooked through.

• 1 tsp Canola oil

Dice the tomatoes, coarsely chop the basil and grate the parmesan.

• 2 Tomatoes (~ 8.5 oz)
• 10 leaves of Basil, fresh (~ 0.1 oz)
• 0.9 oz Parmesan cheese

When the risotto is al dente, stir in the grated cheese, tomatoes, and basil, season with salt and pepper, let sit for approx. 2-3 minutes and serve.

• Salt

Serve the risotto with the chicken.

Enjoy your meal!