Kammut wheat tomato risotto with chicken and gbejna




  • 1 tbsp olive oil (Borges)
  • small onion, chopped
  • 2 cloves garlic, chopped
  • 2 sprigs fresh thyme
  • 1 small chilli, finely chopped
  • Salt and pepper
  • 1 chicken breast, chopped
  • 100ml white wine
  • 200g Kammut wheat (Tesco)
  • 500ml chicken stock (Calnort)
  • 1 handful cherry tomatoes, halved
  • 1 tbsp chopped fresh parsley
  • 1 white gbejna (Benna)


Start this recipe by frying the onion and garlic together in the oil with the thyme leaves. Add in the chicken and brown before seasoning with salt and pepper. Splash in the wine to evaporate, then add in the kammut wheat and stock and bring to the boil. Lower the temperature and cook for 10 minutes. Add in the cherry tomatoes and cook for 4 minutes. Take off the heat, stir in the parsley, grate in the gbejna and serve.
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Risotto tal-qamħ kammut tat-tadam bit-tiġieġ u l-ġbejna


  • mgħarfa żejt taż-żebbuġa
  • basla żgħira mqatta’
  • 2 sinniet tewm imqatta’
  • 2 zkuk sagħtar frisk
  • bżaru żgħir, mqatta’ fin
  • melħ u bżar
  • sider tat-tiġieġa mqatta’
  • 100ml inbid abjad
  • 200g qamħ kammut
  • 500ml stokk tat-tiġieġ
  • ponn tadam żgħir maqsum min-nofs
  • mgħarfa tursin frisk imqatta’
  • ġbejna


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