Goodman Fielder Food Services

Main Course

Serves: 4

Ingredient	Preparation & Service
1/2 Cup Crisco® Sunflower Oil 2 Small Finely Chopped White Onions 2 Cups Arborio Rice 1/4 Cup White Wine 4 Cups Chicken Stock 2 Table Spoons Basil Pesto 1 Double Breast of Chicken 1 Cup Shave Parmesan Cheese Salt & Pepper to Season	Method - In a large saucepan heat CRISCO SUNFLOWER Oil, add the Onion & saute until tender. Incorporate the rice & saute for 1 min. Add the Wine and simmer until the liquid is absorbed, add Chicken stock by ladle stirring constantly. Continue to cook until all the stock has been absorbed and the misture becomes creamy in appearance. Remove from heat & add Basil Pesto, Salt & Pepper to season. Chicken - Open grill or sauté in a very hot pan the chicken pieces. Assemble - Serve the Risotto into your serving plate/dish, top the Risotto with the chicken, Parmesan & dress with a little Basil Pesto

Ingredient

Preparation & Service

Method - In a large saucepan heat CRISCO SUNFLOWER Oil, add the Onion & saute until tender. Incorporate the rice & saute for 1 min. Add the Wine and simmer until the liquid is absorbed, add Chicken stock by ladle stirring constantly. Continue to cook until all the stock has been absorbed and the misture becomes creamy in appearance. Remove from heat & add Basil Pesto, Salt & Pepper to season.
Chicken - Open grill or sauté in a very hot pan the chicken pieces.
Assemble - Serve the Risotto into your serving plate/dish, top the Risotto with the chicken, Parmesan & dress with a little Basil Pesto