Tomato & Chicken Risotto With Basil Oil

Step 1

Boil a kettleDissolve the Knorr chicken stock cube[s] in 400ml [800ml] boiled water

Step 2

Peel and finely dice the onion[s]Peel and finely chop (or grate) the garlic

Step 3

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heatOnce hot, add the diced onion and a pinch of salt and cook for 3 min until starting to soften, but not coloured

Step 4

Add the arborio rice and chopped garlic to the pan stirring to coat the grains of rice in the oilAdd the chopped tomatoes and stir continuously until the rice has absorbed most of the tomato juice

Step 5

Add the chicken stock a ladle at a time, stirring continuously for 15-20 min or until all the stock has absorbed and the rice is cooked – this is your tomato risottoMeanwhile, grate the cheddar cheeseChop the basil finely, including the stalks

Step 6

Grind most of the chopped basil (save some for garnish!) and a pinch of salt in a pestle & mortar to form a pasteAdd 2 tbsp [4 tbsp] olive oil and mix well – this is your basil oilTip: If you don't have a pestle and mortar, chop the basil leaves very finely and mix with olive oil

Step 7

Heat a separate, large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heatOnce hot, add the diced chicken and cook for 8 min or until coloured and cooked through (no pink meat!), then season lightly with salt and pepperOnce the risotto is nearly done, add the red wine vinegar and 1/2 tsp [1 tsp] sugar and cook for a further 2 min

Step 8

Add the cooked chicken and half of the grated cheese to the tomato risotto and gently stir it all together – this is your tomato & chicken risottoServe the tomato & chicken risotto in bowls and garnish with the remaining grated cheese and chopped basil, then drizzle with the basil oilEnjoy!