Risotto with Sun Dried Tomatoes
  • Prep Time: 7-10 minutes
  • Total Time: 25-30 minutes
  • Yield: 4 servings

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Ingredients

  • 5 garlic cloves, smashed
  • 2 boneless, skinless chicken breasts
  • 1 pint grape tomatoes, washed
  • 3 tablespoons Alessi Olive Oil
  • 1/2 teaspoon Alessi Sea Salt
  • 1/2 teaspoon Alessi Ground Black Peppercorn
  • 4-5 fresh thyme sprigs
  • 2 1/2 cups water
  • 1 tablespoon butter
  • Alessi Risotto with Sun Dried TomatoesAdd Alessi Risotto with Sun Dried Tomatoes to cart
  • 1/2 cup 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. Season with sea salt and black pepper. Top with thyme sprigs. 
  3. Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165 degrees. Remove and set aside.
  4. Meanwhile, in a large pot with a tight fitting lid, bring 2 ½ cups (20 oz.) of water to a boil. 
  5. Add 1 tablespoon of butter and entire package of Alessi Risotto with Sun Dried Tomatoes. Stir while boiling for one minute.  
  6. Cover and reduce heat to a simmer. Cook undisturbed for 18 minutes. Once ready, spoon risotto into serving bowls. 
  7. Slice chicken into ¼ inch slices, and lay on top of risotto. Spoon roasted tomatoes over chicken and risotto. Garnish with crumbled goat cheese, basil and a drizzle of balsamic reduction (optional).