Give your chicken and rice an Italian flair with Chicken Risotto. This economical dish is quick, easy, and so delicious!
Not only is this dish quick and easy, you can make it in one dish, so cleaning up is easy too. Risotto is traditionally made with Arborio rice. You can substitute any type of white rice, but Arborio is best.
Ingredients:
4 T. butter
1 medium-sized yellow onion, peeled and chopped
1 clove garlic, peeled, and minced
1 large stalk celery, chopped
1 cup uncooked Arborio rice
1 cup cooked chicken, shredded
2 cups chicken broth
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. dried rosemary
1 cup frozen baby peas, thawed
3/4 cup grated Parmesan cheese
Directions: Using a large pot or Dutch oven, melt the butter over moderately high heat. Add the onion, garlic, and celery, and cook uncovered, for 3 minutes.
Add the rice and chicken and cook for another 2 minutes. Add the chicken broth, salt, pepper, and rosemary, and bring to a boil. Cover and cook on low for 30 minutes or until rice is done.
You can use any type of chicken for this recipe. I used some of my home-canned chicken and home-canned broth.
Add the peas and cheese and cook for an additional 5 minutes. If you don’t have frozen peas, you can use canned. If you use canned peas, just stir them in. You won’t need to cook them any additional time.
This recipe serves 4. I usually serve it with a salad.
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