Creamy Chicken and Sundried Tomato Risotto
- Coat chicken in half the oil and season to taste. Cook in a large heavy based saucepan for 4 minutes on each side, or until cooked through. Remove and rest for 5 minutes before slicing.
- Add remaining oil, onion and garlic to saucepan and sauté for 1-2 minutes. Add rice and cook stirring for a further minute. Stir in tomatoes and 1 cup hot stock and cook over medium heat, stirring continuously until most of the stock has been absorbed. Continue adding stock 1 cup at a time, stirring until all the stock has almost been absorbed and rice is tender.
- Stir in butter, Perfect Pizza cheese, Romano cheese, spinach and chicken. Serve immediately sprinkled with black pepper and extra Romano cheese.