Risotto with tomatoes, basil and chicken

Risotto with tomatoes basil and chicken

Risotto with tomatoes basil and chicken

Preparation time:
Cooking time:
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This is a great variation of classic risotto. I would call this recipe risotto with Provençal twist as it includes roasted tomatoes and Provençal herbs. Chicken adds healthy protein and makes the dish a complete light dinner. The recipe is gluten free.

2 servings

2 organic chicken breasts, cut into about 2x2 cm chunks
2 tasty tomatoes
2 tbsp. olive oil
½ tsp dried Provençal herbs
A small handful of fresh basil
Freshly ground black pepper
2 portions classic risotto

For the classic risotto, I refer to the recipe: Seafood risotto with a twist. Just omit the lemon and replace the dill with basil.

First preheat the oven to 210° C, roast.

Coarsely chop the tomatoes into chunks and place them in an ovenproof dish in one layer. Sprinkle with Provençal herbs and 1 tbsp. olive oil. Roast for about 10 minutes, then remove from the oven and set aside.

Start cooking the risotto in the classic way.

While you are cooking the risotto, fry the chicken pieces at the same time. It is nice if you can have someone to help you at this point by stirring the risotto! Warm 1 tbsp. olive oil in a frying pan over medium heat. Cut the chicken breasts into about 2x2 cm chunks and fry them for about 15- 20 minutes, turning occasionally, until the chicken is well- done but not dry. At this point the risotto should also be done as this takes about 25 minutes.

Remove the risotto from the heat and stir in the parmesan, basil (save some for decoration), and black pepper. Fold in the tomato chunks.

Divide the risotto into bowls and place the chicken pieces on top. Decorate with basil.


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