Chicken Risotto Recipe - Cooking Index
Chicken Risotto Recipe - Cooking Index
| 6 tablespoons | 90ml | Unsalted butter |
| 1 lb | 454g / 16oz | Boneless skinless chicken br |
| 1 | Garlic - minced | |
| 1 1/2 cups | 240g / 8.5oz | Rice - uncooked |
| 1/4 lb | 113g / 4oz | Mushrooms - sliced |
| 3 | Onions - chopped | |
| 3 cups | 711ml | Chicken broth |
| 1 teaspoon | 5ml | Basil |
| 1 cup | 146g / 5.1oz | Cheddar cheese - shredded |
In large skillet, melt 2 tablespoons butter.
Add chicken and cook over medium heat, stirring constantly, until pieces are browned, about 5 minutes. Remove chicken from skillet.
Add remaining butter, rice, and garlic to skillet and cook, stirring constantly, until rice is lightly browned, about 5 minutes.
Add mushrooms and onions. Continue cooking 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 and continue simmering until chicken is heated through and rice is tender, about 5 minutes.
Stir in cheese and serve.
Source:
Porter Lansing
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.