I love this recipe. Surprisingly, regular rice works in this risotto, which would probably be a shock to purists, who always use arborio rice.
Prep Time: 25 minutes
Cook Time: 35 minutes
Ingredients:
- 4 boneless, chicken breasts
- 3 Tbsp. olive oil
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 cups uncooked regular long grain rice
- 4 cups chicken broth
- 1 cup grated Parmesan cheese
- 2 Tbsp. butter
Preparation:
Cut chicken breasts into 1-1/2" pieces and sprinkle with salt and pepper. In heavy saucepan, heat olive oil over medium heat. Add onion and garlic, and cook for 5 minutes until tender. Add chicken pieces, and cook and stir until chicken begins to brown, about 3 minutes. Add rice, and stir to coat.
Add 1 cup chicken broth, and cook until liquid is reduced, stirring frequently. Continue to add chicken broth to keep rice covered, stirring frequently. Cook about 25 minutes until rice is tender. Add cheese and butter just before serving and stir to melt. 6-8 servings
