Cheesy Chicken & Tomato Risotto Cakes

• 2 teaspoons olive oil
• 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 3/4 cup Arborio rice
• 1 1/2 - 2 cups chicken stock, heated
• 250g skinless chicken breast fillet, grilled and shredded
• 1 1/2 cups grated KRAFT* Cheddar Cheese
• 1/2 cup semi sun-dried tomatoes, chopped
• 1/4 cup chopped chives
• 1 tablespoon lemon rind
• salt and pepper to taste
• Extra oil for shallow frying

1. Heat the oil in a non-stick frying pan and cook the onion for 1 minute.
2. Add the rice and cook a further minute.
3. Add 1/3 of the stock, stirring until almost absorbed.
4. Continue to add the stock gradually, stirring occasionally, until rice is tender and stock is absorbed.
5. Remove from heat.
6. Transfer risotto to a large bowl and stir through the chicken, cheddar, tomatoes, chives, rind and seasoning.
7. Refrigerate until cold.
8. Divide mixture into 12 and with wet hands form into patties.
9. Heat some oil in a non-stick frying pan and cook the risotto cakes for 3 minutes each side or until golden and heated through.
10. Drain and serve with a fresh salad.

olive oil, onion, arborio rice, chicken stock, chicken breast fillet, cheddar cheese, semi sundried tomatoes, chives, lemon rind, salt, extra oil

Taken from www.kraftrecipes.com/recipes/cheesy-chicken-tomato-risotto-cakes-104150.aspx (may not work)