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Chicken and Tomato Risotto


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  • 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



Step 1

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.

Leftover rice may thicken when refrigerated, Add a little milk when reheating to get consistency back


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