CHICKEN RISOTTO WITH BALSAMIC TOMATOES

Serves 4, syn free on extra easy (and green if not using chicken, or swapping chicken for quorn pieces)


4 chicken breasts diced (or quorn pieces for 4)
1 large packet cherry tomatoes
3 cloves garlic, chopped finely
Small handful chopped rosemary (plus 2 sprigs)
Balsamic vinegar
1 onion, diced
1 large courgette, chopped
Arborio rice (to serve 4)
Chicken bouillon (made up with boiled water, enough to cook rice according to packet instructions)
28g parmesan per person as hea, (optional)

1. Place cherry tomatoes in a baking tray with sprigs of rosemary and drizzle with balsamic vinegar, bake @ 150 degrees.
2. Meanwhile fry chicken, onions, garlic and courgette in a large pan, then add the arborio rice and fry for 2 minutes stirring constantly.
3. Add chopped rosemary and top with chicken bouillon and simmer, stirring frequently adding more liquid and stirring until the rice is cooked.
4. Add balsamic tomatoes (and juices from the baking tray-throw out the rosemary sprigs)

Season and add parmesan (if using) Serve and enjoy! ")