Packed full of flavour, this gorgeous risotto recipe is easy to follow and will quickly become a family favourite.
Serves 430 minutes
300g chicken breasts, chopped into bite sized cubes
1 tablespoon Napolina Olive Oil
1 x 400g can Napolina Chopped Tomatoes
1 large onion, finely diced
1 stick of celery, finely diced
2 cloves of garlic, finely chopped
1 courgette, chopped
300g Arborio rice
1 litre of chicken stock
150g frozen peas
50g grated Parmesan cheese
Handful of basil leaves
Heat 1 tablespoon of olive oil in a large, deep pan.
Chop 300g of chicken breasts into bite sized cubes and cook until golden.
Finely dice 1 large onion, 1 stick of celery, 2 cloves of garlic and slice 1 courgette, then add to the pan with the chicken.
Fry for 5 to 6 minutes.
Pour the rice into the pan, add 1 can of chopped tomatoes and mix together.
Prepare 1L of chicken stock.
Add 1 ladleful to the risotto and stir until fully absorbed.
Continue until only a couple of ladlefuls remain, ensuring that you keep stirring. This should take about 20 minutes.
Chop a courgette and add to the pan with 150g of frozen peas.
Add the remaining stock and stir until fully absorbed.
When the courgette is cooked and the peas are heated through, add 50g of Parmesan cheese, season with salt and pepper and stir.
Serve with some more grated Parmesan cheese and fresh basil leaves.