Roe Park Resort
Monday, 24 June 2013

Cajun chicken with tomato, basil, risotto and white wine cream


4 skinless breasts of chicken Cajun seasoning
1 packet of risotto rice
2 pints of Chicken stock
3 large Shallots
A small bunch Basil
2 Tomatoes diced
½ pint of cream


  1. Dice the shallots and sweat in a knob of butteruntil soft
  2. Add the risotto rice and mix until coated in thebutter slowly add a ladle of stock until the rice soaks up and then add anotherladle until all the stock has finished and the risotto has cooked until thereis still a slight bite to the rice finish with the diced tomatoes and choppedbasil and a splash of cream
  3. Dust the chicken breasts with the Cajun seasoning and seal in a frying pan with a little oil, on both sides place inthe oven for 15 mins at 175oC
  4. Place the rice in the centre of a serving plateand slice the chicken and place on top sprinkle with chopped basil and tomato