In a pan at medium heat, sauté the onion and garlic without browning them.
Add in the arborio rice and mix gently before seasoning with 2g MAGGI® Khaleeji Seasoning.
Pour in the chicken stock and simmer for 10 minutes on low heat till rice is cooked.
Marinate the chicken breast with the remaining MAGGI® Khaleeji Seasoning and chargrill till its cooked. Let rest before slicing.
Deep fry cherry tomatoes and keep aside.
To serve, place the risotto on a dish and top with sliced chicken.
Garnish with grilled mushroom, fried cherry tomatoes, parmesan chips, and a drizzle of herb infused oil.
