Chicken risotto

Yield: 5 servings

Measure Ingredient
¾ pounds Chicken breasts no skin, boned, trim fat
¾ cup Arborio rice; uncooked
2 teaspoons Olive oil
2⅔ cup Chicken broth, low-sodium
1 medium Onion; chopped
½ Green bell pepper seeded and diced
1 Garlic clove; minced
2 teaspoons Olive oil cut in bite-size pcs or reg, defatted
¼ teaspoon White pepper
3 tablespoons Chicken broth, low-sodium or reg, defatted
¾ cup 1% milk
2 teaspoons Italian seasoning
2 tablespoons Parmesan cheese

CHICKEN

RISOTTO

SAUCE AND GARNISH

Recipe by: Polenta With Chicken, Mushroom, And Tomato Sauce CHICKEN: In large, non-stick, spray-coated skillet, cook chicken over medium heat until cooked through. Remove and set aside in medium bowl.

Reserve skillet.

RISOTTO: In 2½-qt microwave-safe casserole, combine rice and oil.

Microwave, uncovered 60 secs on high. Stir well. Add broth and pepper. Stir to mix well. Cover with casserole lid and microwave 6 to 7 mins, turning casserole ¼ turn during microwaving. Uncover, stir and microwave an additional 11 to 12 mins or until rice is tender and most liquid is absorbed. Let stand 2 to 3 mins. (NOTE: tested in 900 watt microwave; adjust times for your microwave).

SAUCE AND GARNISH: Meanwhile, in skillet in which chicken was cooked, combine onion, green pepper, garlic, oil, and broth. Cook over medium heat, stirring frequently, until onion is tender, 5 to 6 mins. Stir in milk, Italian seasoning, and reserved chicken. Cook, uncovered, over medium heat 3 to 4 mins. Stir chicken mixture into risotto.

Sprinkle with Parmesan cheese.

NUTRITIONAL DATA (based on 5 servings): Per Serving: Calories 239 Fat (gm) 6⅖ Sat. fat (gm) 1⅗ Cholesterol (mg) 31 Sodium (mg) 110 Protein (gm) 15 Carbohydrate (gm) 29 % Calories from fat 25

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