Chicken, Pea and Tomato Risotto with Charred Broccolini

Serves 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes


Tick off the ingredients as you buy them

  • Val Verde Passata 500g
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 200g arborio rice
  • 3 cup vegetable stock
  • 500g chicken breast, cubed
  • 1 bunch broccoli or broccolini
  • 1 cup peas
  • ½ cup basil leaves
  • Shaved parmesan, to serve

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.