Eating to Thrive logo

Chicken Risotto with Spring Vegetables

This version of this Italian rice dish does not have to be stirred constantly, as the traditional recipe does.

2 tablespoons		butter or margarine
2 tablespoons		olive oil
1 pound		chicken breast, skinned and boned, cut into 1-inch cubes
1/2 teaspoon		salt
1/4 teaspoon		pepper
1		medium yellow onion, finely chopped
1-1/2 cups		long-grain rice
3 cups		chicken broth
1 cup		fresh or 1/2 package (5 ounces) frozen cauliflower florets, thawed
2		medium carrots, peeled and diced
1		large stalk celery, diced
1 16 oz can		diced tomatoes, drained
4 ounces		asparagus or green beans, cut into 1/2-inch lengths, or 1/2 package (5 ounces) frozen cut asparagus or green beans, thawed and drained
1/2 cup		grated Parmesan cheese (2 ounces)
2 Tablespoons		minced fresh basil or flat-leaf parsley

1	Heat the butter and oil in a deep 12-inch skillet (not iron) over moderate heat. Add the chicken and sauté, stirring frequently, until no longer pink on the outside -- 5 minutes. Sprinkle with half of the salt and pepper. With a slotted spoon, transfer the chicken to a plate and set aside.
2	Add the onion to the skillet and sauté, stirring frequently, until limp -- 5 minutes. Stir in the rice, then add the stock and remaining salt and pepper. Cover and bring to a boil, reduce the heat to low, and simmer for 10 minutes.
3	Stir in the cauliflower, carrots, and celery, cover, and simmer for 5 minutes. Return the chicken to the skillet and stir in the tomatoes and asparagus. Cover and simmer until the rice and vegetables are tender -- 5 minutes more. Remove from the heat, then stir in the cheese and basil.

Servings: 4

Recipe Type

Main Dish, One-dish meal, Poultry

Recipe Source

Source: Reader's Digest One Dish Meals

Would You Like To Be A Stay At Home Mom?

EatingToThrive.com

Click On Book for a
FREE eBook on Going
Organic!