Recipes

Microwave Chicken and Tomato Risotto

1 tablespoon olive oil 1 clove garlic, crushed
500g skinless chicken thigh fillets, cut into 3cm pieces
1 cup (100g) sweet potato, cut into 3cm pieces
1 cup arborio rice or short grain rice
1 x 400g can chopped tomatoes
1 cup chicken stock or water
salt and ground black pepper to taste
2 tablespoons toasted pine nuts

Place oil and garlic in a deep 2 litre microwave safe dish, cook on HIGH for 2 minutes. Add chicken, sweet potato and rice. Mix well, cover and cook on HIGH for 5 minutes.

Stir in tomatoes, stock, salt and pepper. Cook on HIGH for 5 minutes, stir and cook on HIGH for a further 5 minutes.

Stir and allow to stand covered for 5 minutes to complete cooking. Sprinkle with pine nuts.

Serving Suggestion: Serve with a green salad

(courtesy of Inghams Enterprises Pty Ltd)

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