Ingredients
4 cups chicken stock
2 onions, finely chopped
2 cups arborio rice
2 cups shredded, skinless barbecue chicken
250g punnet cherry or truss tomatoes, roasted
Method
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In a medium saucepan, bring stock to boil on high. Reduce heat to low to keep warm.
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Meanwhile, in a large saucepan or frying pan, heat a splash of olive oil on medium. Saute onion 2-3 mins until tender. Add rice and cook, stirring, 1 min.
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Add warm stock, 1 cup at a time, stirring until all liquid is absorbed and rice is tender.
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Mix in chicken and tomatoes. Cook, stirring, 1-2 mins to heat through. Serve topped with grated parmesan and thyme leaves and sprinkled with black pepper, if you like.