For this week's culinary delight segment, I decided to post one of my favorite recipes, and one that doesn't last very long around our dinner table: Chicken Risotto.
Now before you go and say, "Oh, risotto's good, but it takes so much babysitting, with the adding of the liquid, etc!", I promise this recipe has all the goodness of a yummy risotto, without all the extra time & effort.
Chicken Risotto
From the Internet--site unknown
Ingredients:
6 tablespoons butter or margarine, divided
1 lb boneless, skinless chicken breasts, cut into strips
1 1/2 cups Arborio rice
1 clove garlic, minced
1/4 lb mushrooms, sliced
3 green onions, thinly sliced
3 cups chicken broth (2 14 oz cans)
1 teaspoon basil
1 cup cheddar cheese, shredded
In large skillet (we use our cast-iron which works really well), melt 2 tablespoons butter.
Add chicken and cook over medium heat, stirring constantly, until browned, about 5 minutes.
Remove chicken from skillet.
Add remaining butter, rice and garlic and cook, stirring constantly until rice is lightly browned, about 5 minutes.
Add mushrooms and onions. Continue cooking, stirring occasionally until mushrooms are tender, about 2 minutes.
Stir in chicken broth and basil. Bring to a boil; cover and simmer 15 minutes.
Gently stir in chicken. Continue simmering until chicken is heated through and rice is tender, about 5 minutes.
Top with cheese and serve immediately.
Be sure to get out and enjoy the beautiful sunshine on this great Fall Day, friends!
k~
Thursday, October 25, 2007
Chicken Risotto
Posted by Kristin at 1:19 PM
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2 comments:
Oh, that DOES sound really good!
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