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Mediterranean risotto

Mediterranean risotto

Main course | Easy | 1 hour
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Heat oven to 180ºC (350ºF).
  2. Brush chicken breasts with 60 ml (1/4 cup) of roasted red pepper tapenade.
  3. Place chicken on a baking sheet and cook about 15 minutes or until internal temperature reaches 77ºC (171ºF).
  4. Heat oil in a Dutch oven set over medium heat; sauté mushrooms for 5 minutes or until golden.
  5. Add onion and cook 2 minutes. Stir in rice and add (500 mL) 2 cups  hot water.
  6. Bring to a simmer, stirring often. When water absorbs, add another 2 cups (500 mL) water and cook, stirring often, until rice is al dente.
  7. Stir in the tapenade, vinegar, spinach, goat cheese and basil. 
  8. Season to taste with salt and pepper. Slice chicken and serve over risotto.

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