Chicken, Roasted Red Pepper and Sun-Dried Tomato Risotto topped with Crumbled Feta
Serves 4
  • 1 cup (240ml) of arboria rice
  • 8 cloves of garlic
  • 2 red peppers, chopped
  • 1 red onion, finely chopped
  • 6 chicken thighs (any visible fat removed), chopped into bitesize pieces
  • 30g (1oz) of sun-dried tomatoes (1 syn)
  • some sprigs of fresh thyme
  • 4 cups (960ml) of chicken stock
  • 160g (6oz) of Feta cheese (4xHEa’s)
  • 2 teaspoons of olive oil (4 syns)
  • black pepper
  • Spray oil
  1. Preheat oven to 180c or 350f (gas mark 4)
  2. Add the red pepper and garlic cloves to a oven proof dish. Add the olive oil and mix well to evenly coat. Place in the oven and roast until softened (approx 40mins).
  3. Remove from oven, and crush roasted garlic cloves with the back of a fork and finely chopped the roasted red pepper with a knife.
  4. Place the stock in a small saucepan over a low heat and add the sprig of Thyme.
  5. Spray a large frying pan over a medium high heat with some spray oil.
  6. Add the onion, sun-dried tomato and chicken pieces and cook until chicken is slightly golden. Add the chopped roasted red pepper and crushed roasted garlic cloves and season with a little black pepper.
  7. Mix in the arborio rice and then gradually start adding your stock a few ladles at a time, stir constantly until liquid is absorbed before repeating the process of adding more stock until all your stock is absorbed and rice is creamy, but still has a slight bite.
  8. Divide among 4 bowls and top each bowl with a Healthy Extra serving of Feta cheese and a few of the leaves from a fresh thyme sprig.
Recipe by Slimming Eats at