Chicken and Tomato Risotto
This recipe is taken from the 2005 Milk Calendar. Combine simple ingredients for a satisfying weeknight meal. Toss together a salad while the rice simmers to complete the meal.
- Prep: 10 min
- Cooking: 35 min
- 1 tbsp (15 mL) butter
- 3 cloves garlic minced
- 1 onion chopped
- 1 1/2 tsp (7 mL) dried basil or Italian herb seasoning
- Salt and pepper to taste
- 1 1/2 cups (375 mL) short-grain rice (Arborio or Italian-style)
- 1 cup (250 mL) chicken stock
- 3 1/2 cups (875 mL) Milk
- 1 lb (450 g) boneless skinless chicken thighs cut into 1-inch (2.5 cm) chunks
- 1 zucchini
- 1 can (28 oz/796 mL) diced tomatoes
- 1/2 cup (125 mL) freshly grated Canadian Parmesan cheese
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In large pot, melt butter over medium-high heat; cook garlic, onion, basil, 1 tsp (5 mL) salt and 1/4 tsp (1 mL) pepper, stirring, for about 3 min or until softened. Add rice and cook, stirring, for 1 min. Stir in chicken stock then 3 cups (750 mL) of the milk; bring just to boil, stirring often. Stir in chicken. Cover, reduce heat to low and simmer for 15 min.
Meanwhile, dice zucchini. Drain tomatoes, reserving juice for another use. Stir zucchini and drained tomatoes into pot. Cook, covered, for 10 min longer, stirring twice, until rice is still slightly firm to the bite and chicken is no longer pink inside. Stir in remaining milk and Parmesan cheese. Season to taste with salt and pepper.
Cooking Tip:Short-grain rice provides a creamy texture that long-grain rice does not. If you have leftover risotto, it will thicken when refrigerated. Add a little more milk when reheating it to get the soft consistency back.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||43 % / 477 mg|
|Vitamin B12:||53 %|