Creamy Chicken and Sundried Tomato Risotto

Ingredients

• 2 skinless chicken breast fillets
• 2 tablespoons olive oil
• freshly ground black pepper, to taste
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 400g Arborio rice
• ½ cup sundried tomatoes, sliced
• 1.25L reduced salt chicken stock, simmering
• 50g butter
• 1 cup grated Perfect Italiano™ Mozzarella
• 25g Perfect Italiano™ Parmesan, grated, plus extra to serve
• 2 cups baby spinach leaves, washed

Method

1. Coat chicken in half the oil and season to taste. Cook in a large heavy based saucepan for 4 minutes on each side, or until cooked through. Remove and rest for 5 minutes before slicing.
2. Add remaining oil, onion and garlic to saucepan and sauté for 1-2 minutes. Add rice and cook stirring for a further minute. Stir in tomatoes and 1 cup hot stock and cook over medium heat, stirring continuously until most of the stock has been absorbed. Continue adding stock 1 cup at a time, stirring until all the stock has almost been absorbed and rice is tender.
3. Stir in butter, mozzarella, parmesan, spinach and chicken. Serve immediately sprinkled with black pepper and extra parmesan.