Creamy Avocado Risotto with Balsamic Glazed Chicken Breast

wotz 4 supper!4th episode! Avocadoes are in season!

CREAMY AVOCADO RISOTTO WITH BALSAMIC GLAZED CHICKEN BREAST

Ingredients
Risotto

1. 1t olive oil
2. 1 onion, finely chopped
3. 1 clove garlic, crushed
4. 140g arborio rice
5. 80ml dry white wine (or use additional stock in place of wine)
6. 500ml warm vegetable or chicken stock
7. Handful of freshly grated Parmesan cheese
8. 2 large avocadoes, peeled, mashed and seasoned with salt, pepper and lemon juice

Chicken

9. 2 chicken breasts
10. 1/4 cup balsamic vinegar
11. 1t sugar
12. Parmesan shavings, to garnish


-Heat the oil in a large pan. Sweat the onion and garlic until translucent. Add the
rice and coat well with the oil.
-Add the wine or 80ml stock, stirring continuously. Once it has been absorbed add
the stock, ladle by ladle, waiting for each ladleful to be absorbed. This should
take about 15 minutes. When cooked the rice should be creamy, but still have some
firmness to it.
-Mix through the Parmesan cheese and season to taste with salt and pepper.
-Place the chicken breasts in a hot, dry pan. Mix the vinegar and sugar. Once the
chicken stops sticking turn over each breast and pour the balsamic vinegar and
sugar over the meat and cook until firm and glazed (about five minutes).
-Mix the mashed avocado through the risotto. Slice each chicken breast about 5 mm
thick. Spoon the risotto into a bowl and position the chicken breast on top.
Garnish with Parmesan.

SERVES 2