Chicken and Tomato Risotto with Mascapone
This is the tastiest Risotto I've made so far! Really pleased with how it turned out!
This was enough for 2 adults and 2 small kiddie portions. All of which cleared their plates.
Perfect for using up left over chicken after a Sunday roast.
Chicken and Tomato Risotto with Mascapone
This is the tastiest Risotto I've made so far! Really pleased with how it turned out!
This was enough for 2 adults and 2 small kiddie portions. All of which cleared their plates.
Perfect for using up left over chicken after a Sunday roast.
Cooking Instructions
- 1
Heat the oil in a large deep sided saucepan. Add the onion and a pinch of salt and fry for 5 mins or until it starts to turn translucent. Add the garlic and cook for a further 2 mins.
- 2
Stir the rice well with the onions then add your tomatoes and lemon juice. Cook until everything starts to simmer. Add half your stock while continuously stirring until absorbed. Add the remaining stock a ladle at a time until your rice is aldente. Stirring constantly for around 20 mins.
- 3
Stir through the cheddar, mascapone, basil and cooked chicken then season to taste. Spoon into a bowl and enjoy!
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