Chicken, Roasted Red Pepper and Sun-Dried Tomato Risotto with crumbled Feta

Recipe & Image taken from http://www.slimmingeats.com

Serves 4

Extra Easy – 1.5 syns and 1 HEa per serving

1 cup 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

28g of sun-dried tomatoes (1 syn)

some sprigs of fresh thyme

4 cups (960ml) of chicken stock

4x Healthy Extra A servings of Feta cheese (4xHEa’s)

2 teaspoons of olive oil (4 syns)

Black pepper

Frylight

Preheat oven to 180c or 350f (gas mark 4)

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).

Remove from oven, and crush roasted garlic cloves with the back of a fork and finely chopped the roasted red pepper with a knife.

Place your stock in a small saucepan over a low heat and add your sprig of Thyme.

Spray a large frying pan over a medium high heat with some Frylight or Pam spray. Add your 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.

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.

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 spring.