Risotto recipe – Slimming World Mediterranean chicken risotto | Slimming World book App store Group 11 cancel / close Asset 1 Group 13 Group 27 Page 1 Group 9 Asset 10 sound_off sound_on Group 13

IngredientsLow-calorie cooking spray1 onion, finely chopped1 large courgette, sliced2 large roasted red peppers in brine from a jar, drained3 garlic cloves400g dried arborio rice2 vegetable stock cubes, crumbled3 tbsp tomato purée400g can chopped tomatoes700g skinless and boneless chicken breasts, cut into bite-size chunks200g cherry tomatoes200g baby spinach, roughly choppedSmall pack fresh basil, chopped150g plain quarkMethodSpray a large deep non-stick saucepan with low-calorie cooking spray and place over a medium heat. Fry the onion for 10 minutes or until softened, adding a little water if anything starts to stick. At the same time, heat a non-stick griddle pan or your grill to high and cook the courgette slices for about 10 minutes, turning halfway, then set aside and keep warm.Meanwhile, purée the roasted red peppers and garlic in a mini food processor. Put 800ml water in another saucepan and bring to a simmer over a low heat. Stir the red pepper purée, rice and stock cubes into the onion and start adding ladlefuls of the hot water, allowing each ladleful to be absorbed by the rice before you add more. Stir often to stop the rice sticking. After 10 minutes, add the tomato purée, chopped tomatoes and chicken to the rice, then continue adding the stock. Once the chicken has been in the pan for 5 minutes, add the cherry tomatoes. After another 5 minutes, add the spinach and basil and continue adding the water until it has all been absorbed and the rice is al dente - about 25 minutes. Remove from the heat, stir through the grilled courgettes, quark, season lightly and serve with salad. Enjoy!