Creamy Mascarpone Tomato Risotto with Chicken

Directions

1. 1

   Coat the chicken in 1/2 tbs oil and seasonings, fry in a pan For about 7 minutes each side, remove and place in a bowl covered with tinfoil

2. 2

   Fry the onion and garlic in remaining oil, then add risotto rice and cook for three minutes

3. 3

   Tip in the tomatoes and 1/4 of the stock,stirring frequently, allow this to fully absorb, add another 1/4 of stock and repeat till all stock is used

4. 4

   Stir through the mascarpone and some salt and pepper and any resting chicken juices

5. 5

   Slice up the chicken and place on top of the risotto pop a lid on for a few minutes then add Parmesan