Sunday, April 24, 2011
6:10 PM | Posted by Brandy K | | Edit Post
Dinner is always a fun undertaking with picky pickster kids. What is considered tasty is relative to height around here. Spaghetti, hamburgers and chicken nuggets (gack, I know!)- absolutely delish and daily servings would be just fine if you are under 4 ft. tall. Not so much for the taller crowd.
My picksters like rice and chicken though, so this recipe went over pretty well. Except for the fact that I added mushrooms...not even the finest dice can escape their ever vigilant hidden vegetable scan. The carrots are okay; onions and garlic they don't really mind, but the mushrooms...not okay.
Anyway! Hubs and I really liked this risotto. It was quick and easy, and it used simple, staple ingredients. I'll be making it again-minus the mushrooms-and we'll all be happy at dinner time!
This is totally a 30 minute meal if you do a little pre-planning, like cooking the chicken breasts in the slow-cooker (which is what I did). OR...an even better idea would be to stop by the market and pick up a rotisserie chicken and use that. I'm not on friendly terms with rotisserie chickens though, but go ahead--if they don't make you shudder.
Everyday Chicken Risotto
Source: adapted from Betty Crocker
2 Tbsp olive oil
1/3 cup diced onion
2 medium carrots, thinly sliced or diced
2 cloves garlic, finely diced
1 cup chopped mushrooms (if you like)
1 cup uncooked Arborio rice
1/2 cup dry white wine
3 cups chicken broth (low sodium)*
2 cups shredded or chopped cooked chicken
1. Heat oil in a large saucepan over medium-high heat. Cook onions, carrots, garlic and mushrooms for about 4-5 minutes, stirring frequently until carrots are crisp-tender. Stir in rice. Cook, stirring frequently, until rice begins to brown.
2. Pour in white wine. Cook and stir until liquid is absorbed. Add in chicken broth, 1/2 cup at a time, stirring frequently, until all of the broth is absorbed and the rice is creamy and tender. (This will take about 15-20 minutes.) Stir in chicken and heat through.
*I warm my broth in the microwave or on the stove for a few minutes. The rice seems to absorb it quicker when it's warm before stirring it in.
This post is linked to: Mouthwatering Mondays
Made it on Monday
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