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
Member rating: No votes yet

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.

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