Tomato & Chicken Risotto With Basil Oil (DF)
This tomato risotto is a dreamy dinner delight. You'll stir arborio rice in stock until it's silky and indulgent, then top it with golden brown British chicken and fresh basil oil. Yum!
Ingredients for 2 people
Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Sugar (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 4] portion recipe.
Before you start cooking, take your chicken out of the fridge, open the packet and let it air
Boil a kettle
Dissolve the vegetable stock mix in 400ml [800ml] boiled water
Peel and finely dice the onion[s]
Peel and finely chop (or grate) the garlic
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the diced onion and a pinch of salt and cook for 3 min until starting to soften, but not colour
Add the arborio rice and chopped garlic to the pan, stirring to coat the grains of rice in the oil
Add the chopped tomatoes and stir continuously until the rice has absorbed most of the tomato juice
Add the vegetable stock a ladle at a time, stirring continuously for 15-20 min or until all the stock has absorbed and the rice is cooked – this is your tomato risotto
Meanwhile, chop the basil finely, including the stalks
Grate the cheddar flavour block
Grind most of the chopped basil (save some for garnish!) and a pinch of salt in a pestle & mortar to form a paste
Add 2 tbsp [4 tbsp] olive oil and mix well – this is your basil oil
Tip: If you don't have a pestle and mortar, chop the basil leaves very finely and mix with olive oil
Heat a separate, large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the diced chicken and cook for 8 min or until coloured and cooked through (no pink meat!), then season lightly with pepper
Once the risotto is nearly done, add the red wine vinegar and 1/2 tsp [1 tsp] sugar and cook for a further 2 min
Add the cooked chicken and half the grated cheddar flavour block to the tomato risotto and gently stir it all together – this is your tomato & chicken risotto
Serve the tomato & chicken risotto in bowls and garnish with the remaining grated cheddar flavour block and chopped basil
Drizzle the basil oil all over
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
The recipe box with more choice than ever
Over 143 million delicious meals have been cooked and enjoyed by Gousto lovers since 2013.
