Tomato Chicken Risotto

Course : Chicken
Serves: 6
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2 medium chicken breasts, skinned, boned, and cut into small pieces
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1 tablespoon butter
1 cup uncooked U.S. arborio or medium grain rice
1/3 cup dry white wine
2 cups chicken stock
1 medium tomato, seeded and chopped
1/4 cup grated Parmesan cheese
1/4 cup Additional grated Parmesan cheese for garnish (optional)

Preparation / Directions:

Season chicken with salt and pepper. Cook in oil in large skillet until brown; remove and set aside. Cook onion, carrots and celery in butter in same skillet over medium-high heat until tender crisp. Add rice; stir 2 to 3 minutes. Add wine; stir until absorbed. Stir in 1 cup stock. Cook, uncovered, stirring frequently, until stock is absorbed. Continue stirring and adding remaining 1 cup stock and 3 cups water, allowing each to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will approximately 25 to 30 minutes. Stir in tomato, cheese and reserved chicken. Garnish with cheese, if desired.

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