broccoli quinoa risotto with seared chicken
- 1 tablespoon extra virgin olive oil
- 800g chicken breast fillets, trimmed
- sea salt and cracked black pepper
- 2 heads broccoli (700g), cut into florets
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 3 cups (750ml) chicken stock
- 1 cup (100g) quinoa flakes
- ¼ cup (40g) cashews, plus extra to serve
- 2½ cups basil leaves
- ⅓ cup (25g) finely grated parmesan, plus extra to serve
- ¼ cup (60ml) water
- micro (baby) purple and green basil, to serve
- Heat half the oil in a large frying pan over medium heat. Season the chicken with salt and pepper. Cook for 4–5 minutes each side or until cooked through. Set aside to rest before slicing.
- Place the broccoli in a food processor and pulse until it resembles rice. Heat the remaining oil in a large saucepan over medium heat.
- Add the onion and garlic and cook, stirring, for 3–4 minutes or until softened. Add the stock, broccoli and quinoa flakes. Cook for 6–8 minutes or until starting to bubble.
- While the broccoli is cooking, place the cashews in the food processor and process for 2 minutes or until a paste forms. Add the basil, parmesan and water and process for 1–2 minutes or until smooth.
- Add the pesto to the saucepan and stir to combine. Divide between bowls and top with the chicken, extra cashews, extra parmesan and basil to serve. Serves 4.
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