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Chicken and Basil Risotto

Chicken and Basil Risotto

Chicken and Basil Risotto

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 40 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 servings

Mild and creamy, with a touch of wine flavor.

Ingredients

  • 1 can (14.5 ounces) chicken broth
  • 1 c. dry white wine
  • 1-¼ c. water
  • 3 tbsp. olive oil, pure OR olive canola blend
  • ½ tsp. Garlic Powder
  • 1 lb. chicken tenders, cut into bite size pieces
  • ¼ tsp. Ground Black Pepper
  • 1 c. arborio rice
  • 2 tbsp. Minced Onion
  • 2 Roma tomatoes, chopped
  • ½ c. (2 ounces) shredded asiago cheese
  • 2 tsp. Sweet Leaf Basil

Directions

  1. Combine broth, wine and water in saucepan; bring to boil over medium heat.
  2. Reduce heat to simmer and cover.
  3. Heat 1 tablespoon olive oil in a separate 2-quart saucepan over medium high heat.
  4. Sprinkle chicken with garlic powder and pepper.
  5. Add half of the chicken; sauté for 4 minutes or until chicken is no longer pink.
  6. Remove chicken and set aside.
  7. Add 1 additional tablespoon oil to saucepan and repeat with remaining chicken.
  8. Set chicken aside; keep warm.
  9. Add remaining 1 tablespoon olive oil to saucepan; stir in rice and onion.
  10. Cook for 2 minutes.
  11. Slowly stir in 1 cup of hot broth mixture.
  12. Reduce heat to medium low.
  13. Cook, stirring frequently, until all liquid is absorbed.
  14. Add remaining broth mixture 1 cup at a time, stirring constantly until the broth has been absorbed.
  15. Rice should be creamy and al dente.
  16. Stir in tomatoes and chicken.
  17. Heat through.
  18. Stir in Asiago cheese, and basil.
  19. Serve immediately.