Preparation Time: 10 minutes
Cooking Time: 15 minutes
Tick off the ingredients as you buy them
1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook until onion is soft. Stir in rice for 1 min.
2. Gradually add the boiling stock, stirring until fully absorbed by the rice. Pour in the Val Verde Tomato Passata, stirring occasionally.
3. Char-grill chicken in a grill-pan over medium-high heat, until cooked through. Remove from heat. Add broccoli to the pan until cooked.
4. When rice is just tender, stir in chicken, peas and basil. Cook until heated through. Top risotto with charred broccoli and parmesan.