Chicken and Tomato Risotto

Chicken and Tomato Risotto
Chicken and Tomato Risotto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon olive oil

  • 3

    cloves garlic, minced

  • 1

    onion, chopped

  • 1 1/2

    teaspoon dried basil or italian seasoning

  • 1 1/2

    cups arborio rice

  • 1

    cup chicken stock (broth)

  • 3 1/2

    cups milk, divided

  • 1

    lb boneless, skinless chicken breasts, cut into 1 inch chunks

  • 1

    zucchini

  • 28 oz can diced tomatoes

  • 1/2

    cup grated parmesan cheese

  • Salt and pepper

Directions

In large pot, heat oil and cook garlic, onion, basil, salt and pepper, stirring until garlic and onion are tender Add rice and cook for 1 minute Stir in chicken stock and then 3 cups of milk Bring to just a boil, stirring often Stir in chicken, cover Reduce heat and simmer for 15 minutes Dice zucchini and drain tomatoes Stir in zucchini and drained tomatoes into pot. Cook, covered, stirring until rice is slightly tender and chicken is not longer pink Stir in remaining milk and Parmesan cheese Season with salt and pepper. Note: Leftover rice may thicken when refrigerated, Add a little milk when reheating to get consistency back

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