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Recipe - Pomodoraccio Tomato and Basil Risotto with Seared Chicken




1 can Pomodoraccio tomatoes
1 cup Arborio Rice
2 cloves garlic, minced
2 tbsp butter
1 tbsp olive oil
2 tbsp fresh basil, chiffonade
3 cups Chicken or vegetable stock, hot
1 shallot, small dice
2 chicken breast
salt & pepper to taste


  • Heat heavy bottom pot on medium heat and add butter
  • Sauté shallots gently until translucent and add rice. Toast for about 2 minutes
  • Add stock one ladle at a time stirring frequently until absorbed. (You may not use all of the stock.) Remove from heat and stir in tomatoes and basil. Cover with lid.
  • Heat a sauté pan and add olive oil.
  • Season chicken breasts and sear until golden. Flip and repeat until cooked through.
  • Allow chicken to rest about 2 minutes on cutting board.
  • Slice and serve over risotto.