Risotto with Smoked Chicken
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken broth
|
|
| 4 | cups |
water
|
|
| 2 | teaspoons |
olive oil
|
|
| 2 | cups |
arborio (short-grain) rice
|
|
| ½ | cup |
white wine
dry |
*
|
| 4 | each |
chicken breasts
smoked, sliced |
|
| 1 | cup |
tomatoes
oven-dried |
|
| ¼ | cup |
pine nuts
|
|
| 1 | cup |
brie cheese
cubed |
*
|
| 1 | bunch |
asparagus
tips only, blanched |
*
|
| ¼ | cup |
basil
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken broth
|
|
| 946 | ml |
water
|
|
| 1E+1 | ml |
olive oil
|
|
| 473 | ml |
arborio (short-grain) rice
|
|
| 118 | ml |
white wine
dry |
*
|
| 4 | each |
chicken breasts
smoked, sliced |
|
| 237 | ml |
tomatoes
oven-dried |
|
| 59 | ml |
pine nuts
|
|
| 237 | ml |
brie cheese
cubed |
*
|
| 1 | bunch |
asparagus
tips only, blanched |
*
|
| 59 | ml |
basil
chopped |
*
|
Directions
Combine the chicken stock and water in a large saucepan.
Bring to a boil over h igh heat; reduce heat.
Simmer gently to keep warm.
Heat the olive oil in a nonreactive medium saucepan.
Add the rice.
Cook over medium heat for 1 minute, stirring until the rice is coated.
Stir in the white wine.
Cook until absorbed.
Add the warmed chicken broth mixture 1 cup at a time, being sure that all liqui d is absorbed before adding more.
Cook over medium heat for 18 minutes or until rice is tender but firm stirring constantly.
Add the chicken, tomatoes, pine nuts, Brie cheese, asparagus tips, basil, salt and pepper; mix well.
Serve immediately.
