Chicken Risotto

By krystallondon

Risotto is usually made using Arborio rice, but you can make it with plain long-grain rice if you'd like.

Ingredients

• 5 cups Chicken Stock
• 3 boneless skinless chicken breasts
• 1/2 teaspoon salt
• 1/8 tsp white pepper
• 3 tbsp olive oil
• 1 onion, chopped
• 1 (8 oz) package mushrooms, chopped
• 1 1/2 cups long-grain rice
• /2 tsp dried thyme leaves
• 1/2 cup dry white wine, or more stock

Details

Servings 6

Preparation

Step 1

1. Place STock in medium saucepan and place on stove over low heat. Cut chicken into 1" pieces and sprinkle with salt and pepper. Heat olive oil in large heavy saucepan. Add chicken; cook and stir until almost cooked through, about 5-6 minutes. Remove chicken from pan and set aside.

2. Add onion and mushrooms to drippings remaining in saucepan; cook and stir until crisp-tender, about 4 minutes Add rice and thyme leaves; cook and stir 2-3 minutes longer.

3. Add wine or Stock; cook and stir until liquid is absorbed, about 5 minutes. Add warm Stock, 1/2 cup at a time, stirring after each addition until rice absorbs liquid.

4. When you have added 3 cups of Stock, return chicken to saucepan. Continue adding Stock, stirring frequently, until liquid is absorbed.

5. When the mixture is creamy and rice is done, but still has a bit of texture to the centre, remove from heat and serve immediately.

Nutrients per serving

417.55 calories, 12.13 g fat (2.43 g saturated fat) 45.73 g carbohydrates, 400.18 mg sodium