CHICKEN RISOTTO

SERVES 4 PREP 10 MINS COOK 30 MINS PER SERVE 2152kj

4 cups chicken stock 2 onions, finely chopped ed d 2 cups arborio rice 2 cups shredded, skinless ss barbecue chicken 250g punnet cherry or truss tomatoes, roasted

1 In a medium saucepan, bring stock to boil on high. Reduce heat to low to keep warm. 2 Meanwhile, in a large saucepan or frying pan, heat a splash of olive oil on medium. Saute onion 2-3 mins until tender. Add rice and cook, stirring, 1 min. 3 Add warm stock, 1 cup at a time, stirring until all liquid is absorbed and rice is tender. 4 Mix in chicken and tomatoes. Cook, stirring, 1-2 mins to heat through. Serve topped with grated parmesan and thyme leaves and sprinkled with black pepper, if you like.