Pesto Chicken Risotto

Ingredients

• Rice1/2 cup (100 g)
• Olive Oil1 tablespoon (10 ml)
• Parmesan Cheese1 tablespoon (5 g)
• Chicken Breast200 g
• Basil10 count (5 g)
• Walnuts6 half (24 g)
• Garlic1 clove (3 g)
• Onion1/4 count (38 g)

Instructions

1. 1

   Step 1

   For this recipe you can use short-grain rice, but if not available, use regular rice.

2. 2

   Step 2

   Remember that you need water to cook the rice. The amount of water will be 3 times the amount of rice.

3. 3

   Step 3

   Grate or finely chop the onion and garlic. Set aside.

4. 4

   Step 4

   Heat a casserole and add half of the olive oil.

5. 5

   Step 5

   Once heated, add half of the garlic and the onion, season with salt and pepper and stir-fry for 7 minutes over medium-low heat.

6. 6

   Step 6

   Add the rice and stir-fry for two minutes over low heat. Add 2/3 of the previously warmed water. Cook for 25 to 30 minutes.

7. 7

   Step 7

   Add the remaining water to avoid the rice from drying out. Add more water if required.

8. 8

   Step 8

   Blend the basil leaves, walnuts, olive oil and remaining garlic. Set aside.

9. 9

   Step 9

   Once the rice is done, add half of the Parmesan cheese, stir and add the pesto. Stir in the pesto.

10. 10

    Step 10

    Place the griddle pan on high heat. Once heated, add the chicken breast and cook for 4 minutes per side over medium heat.

11. 11

    Step 11

    Serve the rice on a plate and add the remaining Parmesan cheese. Top with the chicken.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pesto Chicken Risotto can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.