Creamy Chicken Risotto with Baby Leeks & Red Pepper Pesto

Creamy Chicken Risotto with Baby Leeks & Red Pepper Pesto

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (4 Nights For 4) on Sunday, November 3, 2019.
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Ingredients

Risotto

  • 2 bunches baby leeks, ends trimmed, sliced 3cm
  • 1 pack garlic & onion paste
  • 1 pack risotto herbs
  • 2 packs rice
  • 1 1/2 cups water
  • 1 punnet cherry tomatoes
  • 125g lite sour cream

Chicken

  • 1 pack chicken tenderloins

To Serve

  • 4 Tbsp grated Parmesan cheese
  • 4 Tbsp red pepper pesto
  • 1 pack chopped walnuts
  • 1 bunch basil, leaves picked

Steps

  1. Prep leeks & start risotto. In a large pot, heat a drizzle of oil and a knob of butter on medium heat. Add leeks, garlic and onion paste and risotto herbs to pot and cook, stirring for about 2 minutes, until fragrant.
  2. Finish risotto. Squeeze rice in packs to separate grains. Add water measure and rice to pot with leeks and bring to the boil. Reduce heat to medium and simmer for about 5 minutes, until liquid has reduced by half. Add cherry tomatoes and cook for a further 2 minutes, until risotto has thickened. Remove from heat and fold through sour cream. Season to taste.
  3. Meanwhile, cook chicken. While risotto is simmering, heat a drizzle of oil in fry-pan on high heat. Pat chicken dry and season. Add chicken to pan and cook for 2-3 minutes, each side, until golden. Rest.
  4. Serve risotto topped with chicken, Parmesan, pesto, walnuts and basil.

Nutritional Information

Energy 2791 kj
667 kcal
Protein 34.6g
Carbohydrate 45.3g
Fat 29.5g