BLUE CHEESE RISOTTO
SERVES 4 PREP + COOK 25 MINS
• 6 cups chicken stock • 50g butter • 1 onion, finely chopped • 1½ cups arborio rice • ½ barbecued chicken, meat shredded • 60g baby rocket • 50g blue cheese, plus extra to serve • ¼ cup pine nuts, toasted 1 In a large saucepan, bring chicken stock to a simmer.
2 In another saucepan, melt butter on medium. Saute onion 2-3 mins, add rice, cook, stirring, 1 min. Add stock 1 cup at a time, only adding more as liquid is absorbed.
3 Fold through chicken, rocket, cheese and pine nuts. Season to taste. Serve topped with extra blue cheese.
GREEK CHICKEN SALAD
SERVES 4 PREP + COOK 20 MINS
• 250g baby roma tomatoes • 2…