Chicken Risotto
Yield
8 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
zucchini
thinly sliced |
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 2 | cups |
chicken
skinned, diced and cooked |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
thyme
|
*
|
| 2 | tablespoons |
pimentos
chopped |
|
| 3 | cups |
rice
cooked |
|
| ¼ | cup |
cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
zucchini
thinly sliced |
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 473 | ml |
chicken
skinned, diced and cooked |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
thyme
|
*
|
| 3E+1 | ml |
pimentos
chopped |
|
| 7.1E+2 | ml |
rice
cooked |
|
| 59 | ml |
cheese
grated |
|
Directions
Cook the zucchini and onions in small amount of water until tender, about 5 to 10 minutes.
Add other ingredients, except for cheese.
Cook and stir until heated through.
Remove from heat, stir in cheese, serve.
