• D37962a4c5a607079587d5f1ae7dfcf1

Pesto Chicken Risotto

Prep
Cook
Serves 2people
Ingredients
1
tbsp pine nuts
1/2
cup brown rice, rinsed
salt and pepper, to taste
40
gr baby spinach leaves
1/4
bunch basil, leaves picked
1
tbsp olive oil
1
tbsp goats cheese
300
gr chicken breast, cut into 3cm pieces
Directions
1.
Place pinenuts in a medium saucepan over medium-high heat and toast for a few minutes, until golden. Remove from pan and set aside.
2.
Using the same pan, add rice, 1 1/12 cups of water and 1/2 tsp salt and bring to the boil. Reduce to a simmer, cover and cook for 30 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
3.
Blend pine nuts, spinach, basil, oil and cheese with 2-3 tablespoons of water from thw sauce. Season to your liking.
4.
Heat a large non-stick pan over medium-high heat. Cook chicken for a few minutes until just beginning to brown and is cooked through.
5.
Combine cooked rice, pesto and chickn and sitr thoroughly, season to your liking and serve.

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