Chicken and tomato risotto

Chicken and tomato risotto

from sainsburysmagazine.co.uk
60 min
1 servings

Feed a hungry crowd with our thrifty chicken and tomato risotto

Ingredients

  • 1 tsp, plus 2 tbsp olive oil
  • 1 garlic bulb
  • 2 chicken stock cubes - use gluten-free stock if required
  • 4 chicken thigh fillets, cut into bite-sized pieces
  • 2 onions, finely diced
  • 400g Arborio risotto rice
  • 1 x 390g carton chopped tomatoes
  • 65g Italian hard cheese or Parmesan, grated
  • 25g butter

Directions

  1. 1

    Heat the oven to 180°C, fan 160°C, gas 4. Rub 1 teaspoon of oil over the garlic bulb, wrap in foil and roast for 20-30 minutes until very soft when pressed. Leave to cool.