Ingredients for Chicken Vegetable Risotto
- 2 tablespoon olive oil
- 1/2 each onion — small dice
- 3 cloves garlic–finely chopped
- 2 cup Arborio rice
- 8 cups chicken stock — hot
- to taste salt (depending on the type of stock you may need more or less)
- to taste pepper
- 2 tablespoon olive oil
- 2 cups chicken cooked and – diced 1 inch pieces
- 1 each red bell pepper – fine dice
- 2 each small carrot– fine dice
- 1/2 cup tomatoes – diced (drained if in juice)
- 2 cloves garlic–finely chopped
- To taste salt and pepper
- 8 ounces chicken stock– (this helps make creamier to finish)
- 1/2 cup parmesan cheese
- 1 teaspoon tarragon
- 3 tablespoons parsley- fine chopped
Cooking Instructions for making Chicken Vegetable Risotto
Heat a sauce pot. Add olive oil and sweat the onions and garlic. – No browning Add the rice and stir to coat with olive oil.
Cook rice over medium heat until toasted aroma develops. Add 1/4 of the liquid. Simmer
Cook until most of the liquid is absorbed, stirring frequently. Add additional 1/4 of liquid. Simmer
. Cook until most of the liquid is absorbed, stirring frequently. Add additional 1/4 of liquid.
Cook until most of the liquid is absorbed, stirring frequently. Add last 1/4 of liquid.
Cook until most of the liquid is absorbed, stirring frequently. Adjust seasoning with salt, pepper. The rice should be al dente, the texture should be creamy.
Sauté chicken, carrots, red bell pepper, tomatoes and garlic, dry tarragon with olive oil for two minute Season with salt and pepper to taste
Add to the cooked rice,add 4-8 ounces of hot stock to make the risotto creamer finish with Parmesan cheese and the parsley
Note *I like using rotisserie or grilled chicken.
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