 Saffron Chicken Risotto
Makes 4 servings
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Image © Publications International, Ltd.
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Saffron Chicken Risotto
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Ingredients
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1-1/2
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pounds boneless, skinless chicken breast
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1/4
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teaspoon salt
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1/8
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teaspoon white pepper
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1
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tablespoon olive oil
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1
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cup sliced fresh mushrooms
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1/2
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cup sliced green onions
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1/2
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cup chopped red bell pepper
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1/2
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cup chopped celery
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1
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tablespoon butter
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1
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cup uncooked rice
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Pinch of ground saffron
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1/3
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cup dry white wine
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2
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cups chicken broth
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3
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cups water
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1/3
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cup grated Parmesan cheese
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1/3
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cup sliced black olives
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1/3
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cup heavy cream
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Cut chicken into 1-inch chunks; season with salt and white pepper. Heat oil in large skillet over medium-high heat until hot. Add chicken, mushrooms, onions, red pepper and celery. Cook and stir until chicken is no longer pink in center. Remove chicken and vegetables; set aside. Melt butter in skillet until hot. Add rice and saffron; cook 2 to 3 minutes, stirring constantly. Add wine; stir until absorbed. Stir in 1 cup broth; cook, uncovered, until broth is absorbed, stirring frequently. Continue stirring and adding remaining 1 cup broth and water, one cup at a time; allow each cup to be absorbed before adding another, until rice is tender and has creamy consistency, about 25 to 30 minutes. Stir in cheese, olives, cream and chicken mixture; heat thoroughly. Serve immediately.
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Tip
Medium grain rice will yield the best consistency for risottos, but long grain rice may be used.
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© USA Rice Federation®
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Nutrients per Serving
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Calories
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606
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Total Fat
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24 g
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Saturated Fat
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10 g
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Cholesterol
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149 mg
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Carbohydrate
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45 g
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Fiber
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1 g
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Protein
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49 g
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Sodium
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1021 mg
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Printed
from fbnr.com
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