Chicken Risotto with Tomatoes is a hearty risotto is a good choice for a satisfying winter supper. Nice and Very outstanding luxury recipes

Serves: 6 

Preparation: 35 mins 

Cooking: 45 mins

Ingredients 

olive oil 3-4 tablespoons

celery stalk I, finely chopped

onion I, finely chopped

carrot I, finely chopped

chicken I x I kg (2 lb), skinned and diced

white wine 100 ml (1/2 cup)

tomatoes 375 g (3/4 cup), skinned and mashed

hot chicken stock 1 litre (1 3/4  pints)

risotto rice 500 g (1 Ib)

butter 75 g (1/3 cup), softened

Parmesan cheese 75 g ( 1/3 cup), freshly grated

salt and pepper

chopped parsley 1 - 2 tablespoons, to serve

Method 

Heat the olive oil in a large sauté pan and sauté the celery, onion and carrot until lightly colored.

Add the chicken and cook, stirring constantly, for 5 minutes. Add the wine, bring to a boil and cook, stirring, until the liquid has evaporated.

Add the tomatoes, salt and pepper. Cover and cook over a low heat for 20 minutes, adding a little of the hot stock if the mixture looks dry.

Stir in the rice, then add the hot stock, a large ladleful at a time, stirring until each addition is absorbed. Continue like this, until the rice is creamy but the grains are still firm.This should take about 20 minutes.

Remove from the heat Gently fold in the butter and Parmesan. Let the risotto rest, covered, for a few minutes then serve sprinkled with parsley.