Chicken and Basil Risotto

Mild and creamy, with a touch of wine flavor.

4 servings
Serving Size
1/4 of casserole
Total Time
Cook Time
30 minutes


1 can (14.5 ounces) chicken broth

1 cup dry white wine

1-1/4 cups water

3 tablespoons olive oil, pure OR olive canola blend

1/2 teaspoon Garlic Powder

1 pound chicken tenders, cut into bite size pieces

1/4 teaspoon Black Ground Pepper

1 cup arborio rice

2 tablespoons Minced Onion

2 Roma tomatoes, chopped

1/2 cup (2 ounces) shredded asiago cheese

2 teaspoons Sweet Leaf Basil


Combine broth, wine and water in saucepan; bring to boil over medium heat. Reduce heat to simmer and cover.

Heat 1 tablespoon olive oil in a separate 2-quart saucepan over medium high heat. Sprinkle chicken with garlic powder and pepper. Add half of the chicken; sauté for 4 minutes or until chicken is no longer pink. Remove chicken and set aside. Add 1 additional tablespoon oil to saucepan and repeat with remaining chicken.  Set chicken aside; keep warm.

Add remaining 1 tablespoon olive oil to saucepan; stir in rice and onion. Cook for 2 minutes. Slowly stir in 1 cup of hot broth mixture. Reduce heat to medium low. Cook, stirring frequently, until all liquid is absorbed. Add remaining broth mixture 1 cup at a time, stirring constantly until the broth has been absorbed. Rice should be creamy and al dente.

Stir in tomatoes and chicken. Heat through. Stir in Asiago cheese, and basil. Serve immediately.