Chicken And Pesto Buckwheat Risotto
This risotto is a great recipe that you can make in around 30 minutes to feed the whole family. It also works well when reheated for a quick and tasty lunch.
Buckwheat is a great grain to try as a healthy alternative to white rice. If you have some homemade pesto in the fridge, then use that in this recipe rather than buying more.
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- 280 grams chicken breast fillets
- 1 tbsp extra virgin olive oil
- 1 leek sliced
- 1/3 cup sundried tomatoes chopped
- 1 cup raw buckwheat seeds
- 1 litre liquid chicken stock salt reduced
- 1/3 cup basil pesto store-bought
- 1 tbsp pine nuts toasted
- 1/3 cup fresh parsley chopped
- 1/3 cup Parmesan cheese grated
- Cut chicken into bite size pieces.
- Heat the oil in a saucepan and add the leek and chicken and cook until lightly brown and leek has softened.
- Add the sundried tomato and buckwheat and stir to coat.
- Add the stock, bring to a boil then reduce heat to low. Cover saucepan and simmer for 25 minutes or until the stock has absorbed and the buckwheat is tender. Stir vigorously for a minute or two until the risotto is creamy.
- Add the pesto, Parmesan and parsley and stir to combine.
- Serve risotto topped with pine nuts and season with black pepper.
413 calories per serve