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.