Pesto Chicken with Risotto

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

1. For the pesto, remove the stems of the basil and parsley, and place into a food mixer
2. Add all remaining ingredients (except the cooking cream) and blend to desired consistency, adding more oil if needed
3. Meanwhile, soak the bamboo skewers in water for 10 minutes
4. Dice the chicken breast and pierce the chicken breast along the skewer
5. Marinate the chicken in half the quantity of pesto, and allow to sit for at least one hour or overnight
6. For the risotto, heat the chicken stock in a large pot
7. Fry the finely chopped onions and garlic in the butter in a separate large pot, then add the rice 
8. Add the chicken stock to the rice, a little at a time, stirring occasionally 
9. When stock is all added, stir in the thyme, lemon juice and lemon rind
10. When rice is cooked, add olive oil, parmesan cheese and season to taste with salt and pepper
11. Heat the pan fry, BBQ or grill and cook the skewers for 4 minutes turning every 1 minute 
12. Serve the hot chicken skewers on a bed of risotto, atop with excess pesto