Spring Quinoa Risotto with Grilled Chicken and Cashew Pesto

Spring Quinoa Risotto recipe - The Cooks Pantry

RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 people

INGREDIENTS :

  • 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

METHOD :

  • 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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