|1 packet packet||Chicken Breast Chicken Breast|
|25 g g||Butter Butter|
|1 cloves clove||Garlic Garlic|
|1 tbsp tbsp||Honey Honey|
|1 packet packet||Cherry Tomatoes Cherry Tomatoes|
|1 tsp tsp||Sugar Sugar|
|1 tins tin||Sweet Corn Sweet Corn|
|50 g g||Parmesan Parmesan|
|400 ml ml||Vegetable Stock Vegetable Stock|
|50 ml ml||White Wine White Wine|
|4 tbsp tbsp||Balsamic Vinegar Balsamic Vinegar|
Grilled Breast of Chicken with Parmesan and Sweet Corn Risotto, Slow Roasted Cherry Tomatoes and Balsamic
Pre heat the oven to 180°C.
Firstly, to make the risotto, melt the butter in a large pot and add the onion, garlic and thyme and cook for 5 minutes until soft. Then add the rice and cook for a further 1 minute. Next, add the wine and sugar and then slowly add a cup full of the stock/water and cook until the liquid has been absorbed. Continue to add the liquid until all of it has been absorbed; this should take around 20 minutes.
While the risotto is cooking, season the chicken and then cook in a hot frying pan with a little olive oil for 1 minute each side. Add the tomatoes and balsamic to the same frying pan as chicken and roast in oven for 10 minutes.
To finish the dish, add the sweetcorn, parmesan and parsley to the risotto and serve.