Chicken and Tomato Risotto

Risotto is a creamy rice dish. This dish has everything you could want from a meal in one bowl - rice, chicken, and vegetables. It could go well as a side dish with whatever else you would normally serve with risotto.

Servings: 4 as entree, 6 as a side dish
Preparation Time: 5 min
Cooking Time: 25-30 min
Author Rating: 7/10


1.5 teaspoonbasil
1 poundboneless skinless chicken breast
1 tablespoonbutter
1 cupchicken broth
1 28 oz. candiced tomatoes
3 clovesgarlic
2.5 cupmilk (3 1/4 rice cups)
1 onion
0.5 cupparmesan cheese
1 pinchpepper
1 cuprice (brown) (1 1/2 rice cups)
1 pinchsalt
1 zuchini


Step 1
In a large pot, melt buffer over medium-high heat. Cook garlic, onion, basil, salt, pepper, stirring for 3 min or until soft.
Step 2
Add rice and cook stirring for 1 min.
Step 3
Stir in chicken broth and milk. Bring to a boil stirring often.
Step 4
Chop chicken into cubes. Stir in chicken pieces. Reduce heat and simmer for 15 min.
Step 5
Dice zucchini. Drain tomatoes really well. Stir zucchini and tomatoes into the pot. Cook for another 10 min. Stirring a few more times. Cook until chicken is fully cooked, rice is slightly firm to bite, and most of the liquid has boiled away.
Step 6
Stir in Parmesan cheese just before serving.


Be sure to drain the tomatoes well so it's not too liquidy.Recipe provided via