Risotto with Sun Dried Tomatoes

Slow Warmth, Roasted and Still

Risotto has always asked something of you — patience, presence, a willingness to stand close to the stove and listen. This version earns that patience back with quiet abundance: the deep, concentrated sweetness of sun dried tomatoes folded into each tender grain, a tray of roasted chicken and blistered tomatoes resting nearby, the kitchen filling slowly with thyme and warm olive oil. It's the kind of meal that feels unhurried even when you need it most — generous, grounding, and honest in the way only simple ingredients allowed to do their work can be.

Ingredients

• 5 garlic cloves, smashed
• 2 boneless, skinless chicken breasts
• 1 pint grape tomatoes, washed
• 3 tablespoons Alessi Olive Oil
• 1/2 teaspoons Alessi Sea Salt
• 1/2 teaspoons Alessi Ground Black Peppercorn
• 4-5 fresh thyme sprigs
• 2 1/2 cups water
• 1 tablespoon butter
• Alessi Risotto with Sun Dried Tomatoes
• 1/2 cups crumbled goat cheese
• basil, chiffonade for garnish
• Alessi Balsamic Reduction, drizzled (optional)

Instructions

1. Preheat oven to 375F.
2. Using any oven-safe pan, add garlic, chicken breast, grape tomatoes and olive oil to the pan.
3. Season with sea salt and black pepper.
4. Top with thyme sprigs.
5. Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165 degrees. Remove and set aside.
6. Meanwhile, in a large pot with a tight fitting lid, bring 2 ½ cups (20 oz.) of water to a boil.
7. Add 1 tablespoon of butter and entire package of Alessi Risotto with Sun Dried Tomatoes.
8. Stir while boiling for one minute.
9. Cover and reduce heat to a simmer. Cook undisturbed for 18 minutes. Once ready, spoon risotto into serving bowls.
10. Slice chicken into ¼ inch slices, and lay on top of risotto.
11. Spoon roasted tomatoes over chicken and risotto.
12. Garnish with crumbled goat cheese, basil and a drizzle of balsamic reduction (optional).