Mediterranean Chicken Risotto

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Baby spinach, semi-dried tomatoes and olives are a great combination in this risotto. as i have only just discovered the delights of olives i am finding more and more ways to use them. Just to note, a few people making this have found that one cup of semi-dried tomatoes is too overpowering, so you may want to cut it back to half a cup. (please not: the sun-dried tomatoes listed are actually semi-dried.)

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Steps

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Keep stock simmering.

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Heat oil in large pan and add chicken , cook until almost cooked through and add garlic , cook for another 1-2 minutes.

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Add rice and stir until grains are coated with oil and glistening.

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Add white wine and stir until it is absorbed by the rice grains.

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Start adding the hot stock 2 ladles at a time , stirring between additions until the liquid has been absorbed.

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After the last addition of stock add baby spinach leaves and stir until wilted.

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Add semi-dried tomatoes and olives , stir until heated through.

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Add 2 tbsp parmesan cheese and stir through.

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Serve with extra parmesan if desired.

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Ingredients

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olive oil, chicken breasts, minced garlic clove, arborio rice, dry white wine, chicken stock, baby spinach, sun-dried tomato, kalamata olive, parmesan cheese