My family loves rice. I have never cooked risotto so I decided to give it a try. They loved this new meal. I almost didn't have enough. This recipe serves 4 so if you have big eaters - you may want to double it. Also, I thought it tasted too "winey" for my family so I added some butter and sugar at the end to mellow some of the wine taste. I would probably use a half of cup next time and substitute the other half with more chicken broth. This was quick and easy and we enjoyed it! I apologize for the picture - this nice risotto wasn't very photogenic!
Tomato, Basil and Chicken Risotto (adapted from Meet Us in the Kitchen Jr. League, St. Louis)
1 14 oz can chicken broth
1 cup dry white wine
1/4 cup water
2 cloves garlic, minced
3 Tbsp olive oil, divided
1 lb skinless, boneless chicken breasts - rinsed, dried -cut into bite size pieces
salt and pepper to taste
1 cup arborio rice
1 medium onion, chopped
1 large tomato, chopped
1/2 cup shredded Asiago cheese
1/4 cup finely shredded fresh basil
Combine broth, wine and water in a medium saucepan, over medium heat until just about to boil - reduce heat and keep hot; Put garlic in 1 Tbsp of olive oil in a heavy 2 qt saucepan over medium-high heat - add half of the chicken - season with salt and pepper and cook for about 4 minutes or until chicken is cooked through; remove and cook remaining chicken in 1 Tbsp olive oil, salt and pepper - removed chicken and set aside.
Put the remaining 1 Tbsp oil in the saucepan - stir in the rice and onion; cook for 2 minutes stirring to coat the rice; Stir in 1 cup of the hot broth mixture - reduce heat to medium-low and simmer until the broth is absorbed; Add another cup of broth mixture and cooking, stirring til absorbed; add the rest - continuing to simmer, stirring frequently until the risotto is tender and has a creamy texture; Stir in the tomato and chicken - cook until heated through; Stir in the basil and cheese. Serve immediately!
*for my family - I plan to use only 1/2 cup of wine in the future and increase the broth