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PREP 1 hour
TOTAL 1 hour
Serves
US | METRIC

INGREDIENTS

  • 200 g Risotto Rice
  • 1 Whole Roasted Red Pepper (Deseeded)
  • 4 Cloves of Garlic (Roughly chopped)
  • 1½ tsps Chilli Flakes
  • 1 Medium Brown Onion (Finely Diced)
  • 250 ml White Wine
  • 700 Chicken Stock
  • 100 ml Olive Oil
  • 4 tbsps Sun Dried Tomatoes (Roughly Chopped)(plus the oil from the tomatoes)
  • 4 tbsps Salted Butter
  • 50 g Goats Cheese (Crumbled)
  • 100 g Grana Padano
  • 4 Boneless Chicken Thighs
  • Rocket Leaves For Garnish
  • Salt and pepper to taste
Roasted Red Pepper Risotto with Pan Fried Sun Dried Tomato infused Chicken Thighs and Goats Cheese

Roasted Red Pepper Risotto with Pan Fried Sun Dried Tomato infused Chicken Thighs and Goats Cheese

  1. In a food processor, add the chilli flakes, half the garlic, roasted red pepper and a dash of olive oil and blitz until smooth. Set aside until later.
  2. In a deep sauce pan, add a good glug of olive oil and heat over a medium heat. When the oil is hot, add the onion and cook for 6-8 minutes or until tender, stirring often.
  3. Add the remaining garlic and cook for another 2-3 minutes.
  4. Add another glug of olive oil and then add the risotto rice. Stir through thoroughly ensuring it is all coated in oil and keep it moving to avoid it catching to the bottom of the pan. Cook for 2 minutes.
  5. Add the white wine to the pan and cook off the alcohol, this will take around 3-5 minutes. Stir the risotto regularly.
  6. Once the alcohol is cooked off, add your chicken stock and fill to the same level as your risotto rice. Stir through regularly until the level of stock reduces by half, then re top up with stock up to the level of the risotto again. Repeat this process until the risotto rice is tender and al dente. (You may not need all the stock/may little extra depending how "firm to the bite" you like your risotto).
  7. Once the risotto rice is cooked through, add the pepper mix to the risotto, stir through and bring back to a simmer.
  8. Add the butter and the Grana Padano and mix through thoroughly.
  9. Season to taste and turn the heat off, cover the risotto with a lid and stir every 3-5 minutes to avoid it sticking until ready to serve.
  10. In a frying pan on a medium high heat and a nice amount of the sun dried tomato oil, when the oil is hot, add the chicken thighs and cook for 6-8 minutes until cooked through.
  11. Turn the heat off the pan. Season the chicken with salt and pepper, and throw in the chopped sun dried tomatoes and toss through.
  12. Plate up the risotto (add a dash more stock if it isn't wet enough after sitting on the hob), and the chicken and sun dried tomatoes on top and finish with the goats cheese and rocket. Enjoy!
Roasted Red Pepper Risotto with Pan Fried Sun Dried Tomato infused Chicken Thighs and Goats Cheese

Roasted Red Pepper Risotto with Pan Fried Sun Dried Tomato infused Chicken Thighs and Goats Cheese

PREP 1 hour
TOTAL 1 hour
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

  • 200 g Risotto Rice
  • 1 Whole Roasted Red Pepper (Deseeded)
  • 4 Cloves of Garlic (Roughly chopped)
  • 1½ tsps Chilli Flakes
  • 1 Medium Brown Onion (Finely Diced)
  • 250 ml White Wine
  • 700 Chicken Stock
  • 100 ml Olive Oil
  • 4 tbsps Sun Dried Tomatoes (Roughly Chopped)(plus the oil from the tomatoes)
  • 4 tbsps Salted Butter
  • 50 g Goats Cheese (Crumbled)
  • 100 g Grana Padano
  • 4 Boneless Chicken Thighs
  • Rocket Leaves For Garnish
  • Salt and pepper to taste
  1. In a food processor, add the chilli flakes, half the garlic, roasted red pepper and a dash of olive oil and blitz until smooth. Set aside until later.
  2. In a deep sauce pan, add a good glug of olive oil and heat over a medium heat. When the oil is hot, add the onion and cook for 6-8 minutes or until tender, stirring often.
  3. Add the remaining garlic and cook for another 2-3 minutes.
  4. Add another glug of olive oil and then add the risotto rice. Stir through thoroughly ensuring it is all coated in oil and keep it moving to avoid it catching to the bottom of the pan. Cook for 2 minutes.
  5. Add the white wine to the pan and cook off the alcohol, this will take around 3-5 minutes. Stir the risotto regularly.
  6. Once the alcohol is cooked off, add your chicken stock and fill to the same level as your risotto rice. Stir through regularly until the level of stock reduces by half, then re top up with stock up to the level of the risotto again. Repeat this process until the risotto rice is tender and al dente. (You may not need all the stock/may little extra depending how "firm to the bite" you like your risotto).
  7. Once the risotto rice is cooked through, add the pepper mix to the risotto, stir through and bring back to a simmer.
  8. Add the butter and the Grana Padano and mix through thoroughly.
  9. Season to taste and turn the heat off, cover the risotto with a lid and stir every 3-5 minutes to avoid it sticking until ready to serve.
  10. In a frying pan on a medium high heat and a nice amount of the sun dried tomato oil, when the oil is hot, add the chicken thighs and cook for 6-8 minutes until cooked through.
  11. Turn the heat off the pan. Season the chicken with salt and pepper, and throw in the chopped sun dried tomatoes and toss through.
  12. Plate up the risotto (add a dash more stock if it isn't wet enough after sitting on the hob), and the chicken and sun dried tomatoes on top and finish with the goats cheese and rocket. Enjoy!
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