Balsamic Chicken with White Wine/Pecorino Risotto. Gluten and Milk Free

Very last minute throw together of what was in the fridge - turned out great.

I just wish we had a nice camera to take better pictures, but the point and shoot digital will have to do :)

For the Balsamic Chicken

What you will need:

2 chicken breast

1/4 cups Balsamic Vinegar

Vegetables of your choice (I used red, green, yellow peppers and cherry tomatoes)

Spices of your choice (I used oregano, rosemary, salt, ground fresh pepper, red pepper flakes)

Olive oil

Directions:

I the chicken breast in a shallow baking dish and the vegetables sliced/diced - however you prefer them. Pour  Balsamic Vinegar over everything.  Add the oil and spices.  Bake for 20 min or more depending on thickness of chicken breast.

At the same time, prepare the Risotto

For the White Wine/Pecorino Risotto

What you will need:

200g Risotto(I used Arborio)

finely diced onion

olive  oil

bit of margarine

1/2 cup white wine

.75l chicken stock

1/2 cup or so peas (I added these as a last thought as wanted color in the rice)

100g Pecorino cheese

Directions:

Brown the onions in the olive oil. Add the margarine and when melted - add the rice.  Mix around so rice is coated and cook for a few min (2-3).  Then add the white wine.  Cook for 2-3 more min or until the wine is absorbed.  Then add .25l of the chicken stock.  When most is absorbed, add .25l more.  A few min later, add the remaining .25l.  Cook while stirring quite often for 12-15 min uncovered. Add the peas a few min before time is up - enough to cook them through. Add the Pecorino and stir until melted.