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Tomato, Basil, and Chicken Risotto Recipe

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This recipe for Tomato, Basil, and Chicken Risotto, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Uncle Cal

Category:
Category:

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
c Asiago cheese, shredded
1 lg tomato, chopped
c fresh basil, finely chopped

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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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