Vegetable Risotto with Chicken

Ingredients:

• 6 cups vegetable stock
• 2 chicken breasts
• olive oil
• 1/2 onion
• 2 cloves garlic
• 2 carrots
• 1 1/2 cup Arborio rice
• 1 zucchini
• 12 sun-dried tomatoes
• 1/2 t dried thyme
• 1/2 cup grated parmesan
• 1T chopped fresh basil
• salt, pepper, dried basil and oregano

Directions:

1. Preheat oven to 375°F.
2. Bring vegetable stock to a boil in a medium stock pot, then reduce heat to a low simmer.
3. Put chicken in a baking pan and coat with oil, salt, pepper, basil, and oregano. Place in oven at 375° for 35 minutes.
4. Heat oil in a large, heavy bottomed stock pot over medium heat. Stir in onions, garlic, and carrots. Cook for 2 minutes.
5. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted.
6. Gradually ladle in simmering vegetable stock, stirring continuously. When the rice has absorbed most of the broth, add more broth. This whole process should take about 25 minutes.
7. When risotto is creamy but still slightly al dente, stir in the zucchini, sun-dried tomatoes, and thyme. Continue stirring another 2 minutes.
8. Stir in basil and 1/4 cup parmesan. Stir until incorporated, and serve, ladling into 4 bowls.
9. When chicken is done baking, remove from oven, slice, and lay slices on top of risotto.
10. Sprinkle with remaining cheese, and season with pepper to taste.