Sunday, April 24, 2011

Everyday Chicken Risotto

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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). 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
What's Cooking Wednesday
Tasty Tuesdays
Fun With Food Friday


MM said...

Visiting from Made it on Monday. I made a risotto-style dish this week too using orzo. I love dishes like yours--one pot. Can't beat that!

Lark (SparkyLarky) said...

I love that is cooked in a 1 sauce pan.

* I mean if we have to make it, might as well make the clean up easy!

Lisa said...

This sounds great! My hubby isn't really into risotto like I am, but I love how you added the chicken to make it more filling like a full meal. Maybe he'd go for it! YUM!

Richard Sandberg said...

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