for 4 person

Risotto

½ tbsp	olive oil
1	onion, finely chopped
150 g	risotto rice
310 g	tomato soup, 3 tbsp set aside
3 dl	water
50 g	dried tomatoes, roughly chopped
¼ tsp	salt

Chicken

2 tbsp	oil
280 g	tender chicken breast fillets
¼ tsp	salt
1 tsp	Tabasco sauce

How it's done

Risotto

Heat the oil in a pan. Briefly sauté the onion. Add the rice and sauté until translucent, stirring constantly. Add the tomato soup, gradually add the water, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the sun-dried tomatoes, season with salt.

Chicken

Heat the oil in a frying pan, add the chicken, season with salt, fry for approx. 2 mins. on each side, add the Tabasco and reserved tomato soup, cook briefly, serve the chicken on top of the risotto.

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