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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
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Ingredients:

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Recipe copied from Amy - click to view original
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1.5 teaspoon	basil
1 pound	boneless skinless chicken breast
1 tablespoon	butter
1 cup	chicken broth
1 28 oz. can	diced tomatoes
3 cloves	garlic
2.5 cup	milk (3 1/4 rice cups)
1	onion
0.5 cup	parmesan cheese
1 pinch	pepper
1 cup	rice (brown) (1 1/2 rice cups)
1 pinch	salt
1	zuchini

Directions:

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.

Notes:

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

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