Chicken Vegetable Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a variation of the Garden Risotto recipe (vegetarian)...I just added some additional vegetables I wanted to use up and a chicken breast. You can use just about any vegetables you want to. Great one pot meal with everything but fruit! Ingredients:
2 1/2 cups chicken broth, low sodium |
1 tablespoon olive oil |
1 small onion, chopped (about 3/4 cup) |
1 red bell pepper, cut in large dice |
4 ounces mushrooms, quartered |
3/4 cup arborio rice |
1 1/2 cups baby spinach leaves, lightly packed |
1 cup frozen peas, thawed |
1/2 pound asparagus, steamed and cut into 3/4-inch pieces |
1 tomato, cut into wedges |
6 ounces chicken breast, grilled, cut into bite size pieces |
1/4 cup freshly grated parmesan cheese |
2 tablespoons chopped parsley |
1 salt and pepper, to taste |
Directions:
1. Lightly spray chicken breast with cooking spray and season with salt and pepper. Grill on the barbeque, in a grill pan, or use your George Foreman grill. Let rest for at least 5 minutes before cutting.
2. Heat oil in a large saucepan. Add onion, bell pepper, and mushrooms. Saute until onion is translucent. Add rice and saute for another minute.
3. Turn heat to high. Add broth and bring to a boil. Stir, turn down heat, and simmer for 15 minutes, stirring occasionally.
4. Add peas and asparagus and simmer an additional 3 minutes. Check rice for doneness. It should still be al dente, and the mixture should be a bit soupy.
5. Add spinach and cook until wilted. Add tomatoes and parmesan cheese and stir. The risotto should still be loose . Salt and pepper to taste.
6. Garnish with parsley and additional grated parmesan, if you wish.
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