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
Ingredients
| 1 1/2 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 1/2 cup | milk (3 1/4 rice cups) |
| 1 | onion |
| 1/2 cup | parmesan cheese |
| 1 pinch | pepper |
| 1 cup | rice (brown) (1 1/2 rice cups) |
| 1 pinch | salt |
| 1 | zuchini |
Directions
- In a large pot, melt buffer over medium-high heat. Cook garlic, onion, basil, salt, pepper, stirring for 3 min or until soft.
- Add rice and cook stirring for 1 min.
- Stir in chicken broth and milk. Bring to a boil stirring often.
- Chop chicken into cubes. Stir in chicken pieces. Reduce heat and simmer for 15 min.
- 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.
- Stir in Parmesan cheese just before serving.
Notes
Be sure to drain the tomatoes well so it's not too liquidy.
Recipe provided via www.MeanMeals.com