Savoury Saturday Sun-Dried Tomato Risotto Serves 4

From the Kitchen of Diana 

 

Sun-Dried Tomato Risotto 
Serves 4 

1 tbsp rapeseed oil 
100g pack cream cheese
300g jar sun-dried tomatoes, chopped 
250g risotto rice 
1 large onion, diced 
2 cloves garlic, diced 
800ml bullion vegetable stock
Crack black pepper to taste 
4 tsp Parmesan to garnish 
Optional- add 2 chicken breast, diced 

1. Heat oil in a large pan over medium heat. 
2. Add onion and sautée for 2 minutes. Add risotto rice and sautée 1 minute, then add garlic and sautée for another minute. 
3. Add 200ml of bouillon and stir into risotto, repeat this step  until all vegetable stock is added. 
Optional step 4. In a separate frying pan cook diced chicken breast until slightly browned & cooked through. 
5. Add cream cheese to risotto, and stir until blended. If using chicken add to risotto and stir though. 
6. Serve immediately, sprinkle with Parmesan and serve with green salad. 
Bon appetite!