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  "title": "Pesto Chicken Risotto Recipe",
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  "intro": "<p>Fresh basil pesto makes its way to creamy risotto for a comforting and refreshing meal</p>",
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  "prepTime": 10,
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Ingredients

Instructions

  1. In a food processor, pulse together basil, pine nuts, garlic, ¼ teaspoon salt and ½ cup parmesan. Slowly stream in ½ cup olive oil. Set aside.
  2. In a medium skillet over medium heat, add 1 tablespoon olive oil. Add chicken and cook until golden, about 5-7 minutes and an internal temperature reaches 165°F. Season with ¼ teaspoon salt and pepper. Cover and set aside.
  3. In a large saucepan over medium-low heat, add 1 tablespoon olive oil. Toast rice until golden brown, then slowly stir in broth, ½ cup at a time. Cook until broth is absorbed, about 20-30 minutes.
  4. Remove from heat and add 2 tablespoons parmesan, cooked chicken, cherry tomatoes and pesto.
  5. Serve with fresh basil.