Spring Quinoa Risotto with Grilled Chicken and Cashew Pesto
- 700g Coles chicken breast, trimmed
- 1 cup Coles quinoa flakes
- 80ml Cobram Olive oil
- 2 heads broccoli, cut into florets
- 1 brown onion, diced
- 2 cloves garlic, crushed
- 3 cups (750ml) Massel chicken stock
- ¾ cup frozen peas, thawed
- ¼ cup unsalted roasted cashews, plus extra to serve
- 2 cups basil leaves, plus extra to serve
- 1/3 cup (25g) parmesan cheese, plus extra to serve
- 1 lemon to serve, zest & Juice
- Heat 20ml of the oil in a large non-stick frying pan over a medium heat. Season the chicken with sea salt and pepper. Cook for 4-5 minutes, or until golden and cooked through. Set aside to rest before slicing.
- Place the broccoli into a food processor and pulse until it resembles rice.
- Heat 20ml of oil in the same frying pan over a medium heat. Add the onion and garlic and cook, stirring 2-3 minutes, or until softened.
- Add the stock, broccoli, quinoa flakes and peas. Cook for 6-8 minutes or until bubbling and a porridge consistency.
- Place the cashews, basil, Parmesan and remaining oil in a food processor. Blend until a smooth paste forms.
- Add the pesto to the saucepan and stir to combine. Divide risotto into serving bowls and top with the sliced chicken, extra cashews, Parmesan, basil leaves, lemon zest and wedges.
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