Chicken & Mushroom Risotto with Kale Pesto
A basic risotto recipe is a must in every cook's repertoire and this one ticks all the boxes!
Ingredients
- 400g cup mushrooms
- 2 chicken breast fillets
- 1/4 cup olive oil
- 2 rashers bacon, diced
- 2 cups arborio rice
- 1.25L chicken stock
- 11/2 cups chopped kale leaves
- 1/2 cup basil pesto
- 2 Tbsp lemon juice
Method
- Preheat oven to 200°c. Line a roasting pan with baking paper. Arrange mushrooms and chicken in the pan and set aside.
- Heat 1 tablespoon oil in a large saucepan on medium-high heat. Cook onion and bacon for 4 minutes or until onion softens.
- Stir in rice and stock. Cover pan with a tight-fitting lid. Cook for 30 minutes or until rice is tender.
- Meanwhile, drizzle mushrooms and chicken with remaining oil and season. Bake in the oven for 20 minutes, while the risotto is cooking. Rest chicken for 5 minutes, then slice.
- Meanwhile, pulse kale with pesto and lemon juice to a paste in a food processor.
- Top risotto with mushrooms and sliced chicken. Dollop with kale pesto to serve.
Handy Tips
If you're watching salt intake, use reduced-salt stock, or dilute the stock half-and-half with water.
