Sundried Tomato Pesto Risotto with Cheesy Chik'n

11/27/2024

Sundried Tomato Pesto Risotto

Prep Time: 20 Min
Cook Time: 30 - 35 Min

Yields: 2 Servings

Toasted Pine Nut Pesto
www.thehappyveg.ca/recipes/smashed-meatball-ciabattas-with-pesto-whipped-ricotta
Macadamia Nut Pesto
www.thehappyveg.ca/recipes/macadamia-nut-pesto

Can't find Gardein Supreme products? Sub in your fave plant-based chik'n filets!
As I always say, fresh pesto is the besto lol With that being said, don't hesitate to reach for your fave store-bought brand to save time.

Empty the broth in to a small covered pot and bring to a boil. Once boiled, reduce heat and leave covered.
Begin heating the EVOO, garlic, and pepperoncini in a 10" skillet set to just below medium heat. Once heated, stir and let everything sizzle together for about 30 seconds before adding the onion, sundried tomatoes, and a good pinch of both salt & pepper. Stir and cook 6 - 7 minutes until onions are mostly tender. Stir in the arborio rice and let that toast in the skillet for a few minutes until the germ is visible and grain has gone opaque. Add the wine and simmer it until the wine has been completely absorbed.

While the wine simmers away, heat your oven according to the chik'n directions. Season the filets with salt, pepper, and pepper flakes. Bake according to package directions, flipping as needed. Once cooked, lay some sliced pizza mozz on each filet and return to the oven until melty. This process should coincide with the risotto being complete.

Back to the risotto! Once the wine has been absorbed, add your first ladle of hot broth and season with a pinch of salt. Let that simmer until mostly absorbed, adding another ladle and seasoning once again with a pinch of salt. Continue this process until the rice is almost perfectly al dente. Add your final ladle of broth and let the rice cook until perfectly al dente / to taste. Let the rice absorb all of the broth for a stiffer risotto, or remove from the heat with some liquid remaining for a creamier risotto.
Once the risotto is just right, fold in the grana padano, a squeeze of lemon, and the prepared pesto. Once combined, taste and adjust the salt if needed. Add additional prepared pesto if desired / needed for that delicious pesto flavour. Set aside for a few minutes to set.
Divide the creamy risotto between your two plates. Carefully slice the cheesy chik'n patties in to strips and top each portion of risotto with your cheesy chik'n. Garnish with fresh basil, parsley, pepper flakes, and some finely shredded grana padano. ENJOY!