Chicken and Tomato Risotto |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
2 cups chicken broth |
1 lb boneless skinless chicken breast, cut into 1 inch cubes |
2 tablespoons olive oil |
1 1/2 cups sliced fresh mushrooms |
1 medium onion, chopped |
1 garlic clove, minced |
2 tablespoons butter |
1 cup uncooked arborio rice |
1 cup meatless spaghetti sauce |
1/4 cup grated parmesan cheese |
Directions:
1. In a small saucepan, heat broth and keep warm. In a large skillet, saute chicken in oil until no longer pink; remove from heat and keep warm.
2. In the same skillet, saute mushrooms, onion and garlic in butter until crisp-tender. Add rice; cook and stir for 3 minutes.
3. Carefully stir in 1 cup warm broth. Cook and stir until liquid is absorbed.
4. Add remaining broth 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions.
5. Cook until risotto is creamy and rice is almost tender. (about 20 minutes).
6. Stir in spaghetti sauce, cheese and reserved chicken and stir until thickened.
7. Serve immediately.
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