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Method
Step 1
Heat 1 tbs oil in a frying pan over medium heat. Cook the chicken, in batches, stirring, for 5 mins or until golden. Transfer to a slow cooker. Add the onion and garlic to the pan. Cook, stirring, for 5 mins or until onion softens. Add the rice and cook, stirring, for 1 min or until the grains appear glassy. Add the wine and bring to the boil. Transfer rice mixture and stock to slow cooker. Cover. Cook for 1 1/2 hours on low.
Step 2
Add the zucchini, asparagus and peas to the slow cooker. Cover and cook for 1 hour on low or until the chicken is cooked through, the rice is tender yet firm to the bite and risotto is creamy.
Step 3
Process the pine nuts, parmesan, half the spinach and rocket and the remaining oil in a food processor until combined.
Step 4
Divide risotto among serving bowls. Sprinkle with remaining spinach and rocket. Spoon over the pesto to serve.
2 Coles RSPCA Approved Australian Chicken Breast Fillets, chopped
1 brown onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups (300g) arborio rice
1/2 cup (125ml) dry white wine
3 cups (750ml) chicken stock
1 zucchini, chopped
1 bunch asparagus, woody ends trimmed, chopped
1 cup (120g) frozen peas
2 tbs pine nuts, toasted
1 tbs finely grated parmesan
60g pkt Coles Australian Baby Spinach & Rocket
Description
Beat busy weeknights with this set-and-forget chicken risotto. It’s easy to prep and big on flavour.
Method
Step 1
Heat 1 tbs oil in a frying pan over medium heat. Cook the chicken, in batches, stirring, for 5 mins or until golden. Transfer to a slow cooker. Add the onion and garlic to the pan. Cook, stirring, for 5 mins or until onion softens. Add the rice and cook, stirring, for 1 min or until the grains appear glassy. Add the wine and bring to the boil. Transfer rice mixture and stock to slow cooker. Cover. Cook for 1 1/2 hours on low.
Step 2
Add the zucchini, asparagus and peas to the slow cooker. Cover and cook for 1 hour on low or until the chicken is cooked through, the rice is tender yet firm to the bite and risotto is creamy.
Step 3
Process the pine nuts, parmesan, half the spinach and rocket and the remaining oil in a food processor until combined.
Step 4
Divide risotto among serving bowls. Sprinkle with remaining spinach and rocket. Spoon over the pesto to serve.
