Tomato, Basil, and Chicken Risotto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 qt chicken broth
1 c dry white wine
2 garlic cloves, minced
3 T EVOO, divided
1 lb chicken breasts, boneless and skinless
Salt and pepper, to taste
1 c arborio rice
1 med onion, chopped
½ c Asiago cheese, shredded
1 lg tomato, chopped
¼ c fresh basil, finely chopped
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Directions: |
Directions:Heat broth in a medium saucepan and place over medium heat until the mixture is almost boiling. Reduce the heat. Keep the mixture hot, but not boiling.
Put the garlic in 1 T of the EVOO in a heavy 2-qt saucepan over medium-high heat. Add half the chicken. Season with salt and pepper. Cook, stirring frequently, for 4 minutes or until the chicken is cooked through. Remove the chicken to a bowl. Repeat with the remaining chicken and 1 T of the remaining EVOO; remove the chicken to the bowl and set aside.
Put the remaining 1 T of EVOO in the saucepan. Stir in the rice and onion. Cook for 2 minutes, stirring to coat the rice grains. Stir in wine. Reduce the heat to medium-low and simmer until the broth is absorbed. Stir occasionally.
Once the wine has been absorbed, start adding chicken broth about a cup at a time. After each additional cup of broth is added, let rice simmer while broth is being absorbed stirring frequently. The rice should be tender and the mixture should have a creamy texture.
Stir in the tomato and chicken. Cook until heated through. Stir in the cheese and basil. Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 minutes |
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