Chicken And Pesto Buckwheat Risotto
Servings
4serves
Servings
4serves
Ingredients
  • 280grams chicken breast fillets
  • 1tbsp extra virgin olive oil
  • 1 leeksliced
  • 1/3cup sundried tomatoeschopped
  • 1cup raw buckwheat seeds
  • 1litre liquid chicken stocksalt reduced
  • 1/3cup basil pestostore-bought
  • 1tbsp pine nutstoasted
  • 1/3cup fresh parsleychopped
  • 1/3cup Parmesan cheesegrated
  • Pepper
Instructions
  1. Cut chicken into bite size pieces.
  2. Heat the oil in a saucepan and add the leek and chicken and cook until lightly brown and leek has softened.
  3. Add the sundried tomato and buckwheat and stir to coat.
  4. 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.
  5. Add the pesto, Parmesan and parsley and stir to combine.
  6. Serve risotto topped with pine nuts and season with black pepper.
Recipe Notes

413 calories per serve

Print Recipe
 Chicken And Pesto Buckwheat Risotto
Chicken And Pesto Buckwheat Risotto
Votes: 1
Rating: 3
You:
Rate this recipe!
Course Main Dish
Servings
serves
Ingredients
  • 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
  • Pepper
Course Main Dish
Servings
serves
Ingredients
  • 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
  • Pepper
Chicken And Pesto Buckwheat Risotto
Votes: 1
Rating: 3
You:
Rate this recipe!
Instructions
  1. Cut chicken into bite size pieces.
  2. Heat the oil in a saucepan and add the leek and chicken and cook until lightly brown and leek has softened.
  3. Add the sundried tomato and buckwheat and stir to coat.
  4. 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.
  5. Add the pesto, Parmesan and parsley and stir to combine.
  6. Serve risotto topped with pine nuts and season with black pepper.
Recipe Notes

413 calories per serve