MEDITERRANEAN RISOTTO Recipe

Name: MEDITERRANEAN RISOTTO
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 4 chicken breasts; 125 mL (1/2 cup) roasted red pepper tapenade; 45 mL (3 tbsp.) olive oil; 1 pkg. (227 g) white mushrooms, quartered; 1/2 red onion, diced; 375 mL (1½ cups) Compliments Arborio Rice; 15 mL (1 tbsp.) Sensations by Compliments Aged Balsamic Vinegar of Modena; 250 mL (1 cup) Baby Spinach, finely chopped; 250 mL (1 cup) Compliments Goat's Milk Cheese Crumbles; 60 mL (1/4 cup) chopped fresh basil; To taste, salt; and pepper

Ingredients

4 chicken breasts
125 mL (1/2 cup) roasted red pepper tapenade
45 mL (3 tbsp.) olive oil
1 pkg. (227 g) white mushrooms, quartered
1/2 red onion, diced
375 mL (1½ cups) Compliments Arborio Rice
15 mL (1 tbsp.) Sensations by Compliments Aged Balsamic Vinegar of Modena
250 mL (1 cup) Baby Spinach, finely chopped
250 mL (1 cup) Compliments Goat's Milk Cheese Crumbles
60 mL (1/4 cup) chopped fresh basil
To taste, salt
and pepper

PREP TIME 10m	COOK TIME 30m	TOTAL TIME 40m
YIELD 4

Instructions

Heat oven to 180ºC (350ºF).
Brush chicken breasts with 60 ml (1/4 cup) of roasted red pepper tapenade.
Place chicken on a baking sheet and cook about 15 minutes or until internal temperature reaches 77ºC (171ºF).
Heat oil in a Dutch oven set over medium heat; sauté mushrooms for 5 minutes or until golden.
Add onion and cook 2 minutes. Stir in rice and add (500 mL) 2 cups hot water.
Bring to a simmer, stirring often. When water absorbs, add another 2 cups (500 mL) water and cook, stirring often, until rice is al dente.
Stir in the tapenade, vinegar, spinach, goat cheese and basil.
Season to taste with salt and pepper. Slice chicken and serve over risotto.