Risotto With Chicken And Vegetables

Course : Chicken
Serves: 6
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Ingredients:

2 pound boneless -- skinless chicken breast halves
5 tablespoons olive oil -- divided
1/2 Cup All purpose flour
1 medium Onion -- chopped
5 Cloves garlic chopped (or 1 tbsp jar chopped garlic)
1 pound mixed mushrooms (your choice varieties) -- thinly sliced
3 medium carrots -- thinly sliced
2 Stalks celery -- thinly sliced
1 medium leek -- washed well and thinly sliced
2 Cups arborio rice
1/2 Cup white wine
4 Cups simmering chicken stock
1 cup stemmed -- halved cherry tomatoes
1/2 Cup black olives -- sliced
3 tablespoons butter
3/4 Cup grated Pecorino Romano cheese (or Parmesan)
1/4 Cup parsley -- chopped
1/4 Cup basil julienned (or 1 tsp dry)
2 tablespoons thyme -- chopped (or 1/2 tsp dry)
1 teaspoon salt and pepper
 

Preparation / Directions:

Season chicken on both sides with salt and pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat. Dredge chicken in flour, shaking off excess. Sauté until well browned and cooked through. Drain on paper towels. When cool enough to handle, cut into slices. Set aside. In a large saucepan, heat 2 tbsp olive oil over medium-high heat. Add onion, garlic, mushrooms, carrots, celery, and leek. Cook until mushrooms are just beginning to brown. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition. After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. Add cherry tomatoes, olives and chicken after fourth addition of stock is absorbed. After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, parsley, basil, and thyme. Season with salt and pepper. Serve immediately.

 

Nutritional Information:

445 Calories (kcal); 19g Total Fat; (38% calories from fat); 6g Protein; 60g Carbohydrate; 16mg Cholesterol; 200mg Sodium


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