Pesto Chicken with Risotto
Serving
4
Prep time
15 minutes
Cook time
35 minutes
Craving comfort food? Our Pesto Chicken with Risotto is the perfect way to usher in a night with friends or in front of the telly. Dig in!
INGREDIENTS
- 1 x 400g pack of The Meat Club Cage-Free Breast fillets
- Packet of Bamboo skewers
- Olive oil
- 20g Grated parmesan cheese
- Bunch of Continental parsley
Pesto
- Bunch of Sweet Basil
- Bunch of Continental parsley
- 2 x garlic cloves, peeled and crushed
- 10g Parmesan cheese
- 1 x cup salted and roasted cashews
- 1 x cup olive oil
- 40g Cooking cream (optional)
Risotto
- 320g Arborio rice
- 1.2L Chicken stock
- 2 x Onions, peeled
- Thyme
- 40g Olive oil
- 1 x Lemon
- 40g Garlic, peeled
- 200g Parmesan cheese
- 80g Grass Fed Butter
- Salt and pepper
PREPARATION
- For the pesto, remove the stems of the basil and parsley, and place into a food mixer
- Add all remaining ingredients (except the cooking cream) and blend to desired consistency, adding more oil if needed
- Meanwhile, soak the bamboo skewers in water for 10 minutes
- Dice the chicken breast and pierce the chicken breast along the skewer
- Marinate the chicken in half the quantity of pesto, and allow to sit for at least one hour or overnight
- For the risotto, heat the chicken stock in a large pot
- Fry the finely chopped onions and garlic in the butter in a separate large pot, then add the rice
- Add the chicken stock to the rice, a little at a time, stirring occasionally
- When stock is all added, stir in the thyme, lemon juice and lemon rind
- When rice is cooked, add olive oil, parmesan cheese and season to taste with salt and pepper
- Heat the pan fry, BBQ or grill and cook the skewers for 4 minutes turning every 1 minute
- Serve the hot chicken skewers on a bed of risotto, atop with excess pesto
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