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Serves 1

Ingredients

150 grams Chicken thigh meat sliced
½ cup Broccoli flourettes
2 tbsp Diced tomato
50 ml Pure olive oil
50 grams Butter
50 grams Grated Parmesan
250 ml Chicken stock
200 grams Risotto base
Salt & pepper To taste

Recipe by:

Bellissimo Cucina & Trattoria

Method

• In a wide based saucepan heat olive oil and fry off chicken until 2/3 cooked

• Add stock and heat then add risotto base and broccoli flourettes stirring constantly

• When liquid is almost all absorbed taste the rice - it should be soft but with a little bite

• Stir in butter, cheese and tomato and season to taste

• Serve immediately