Chicken recipes

Tomato Chicken Risotto

Course : Chicken
Serves: 6

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Ingredients:

2 medium chicken breasts, skinned, boned, and cut into small pieces

1/2 teaspoon salt

1/4 teaspoon ground white pepper

1 tablespoon olive oil

1 cup chopped onion

1/2 cup chopped carrots

1/2 cup chopped celery

1 tablespoon butter

1 cup uncooked U.S. arborio or medium grain rice

1/3 cup dry white wine

2 cups chicken stock

1 medium tomato, seeded and chopped

1/4 cup grated Parmesan cheese

1/4 cup Additional grated Parmesan cheese for garnish (optional)

Preparation / Directions:

Season chicken with salt and pepper. Cook in oil in large skillet until brown; remove and set aside. Cook onion, carrots and celery in butter in same skillet over medium-high heat until tender crisp. Add rice; stir 2 to 3 minutes. Add wine; stir until absorbed. Stir in 1 cup stock. Cook, uncovered, stirring frequently, until stock is absorbed. Continue stirring and adding remaining 1 cup stock and 3 cups water, allowing each to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will approximately 25 to 30 minutes. Stir in tomato, cheese and reserved chicken. Garnish with cheese, if desired.

Tomato Chicken Risotto

Ingredients:

Preparation / Directions:

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