Italian Chicken and Risotto

Name: Italian Chicken and Risotto
Yield: 4 servings
Ingredients: 1 lb (450 g) boneless skinless chicken breasts; 2 tbsp (30 mL) butter; 1 onion finely chopped; 1 cup (250 mL) short-grain rice; 1 clove garlic finely chopped; 1 1/4 cups (300 mL) chicken broth; 2 cups (500 mL) green beans cut into 1 inch (2 1/2 cm) lengths; 1/2 cup (125 mL) diced red bell pepper; 1 tsp (5 mL) grated lemon zest; 1 1/2 cups (375 mL) Milk; 1/2 cup (125 mL) grated Canadian Parmesan cheese; Salt and pepper to taste

Our dietitians' favourite

This recipe is taken from the 1999 Milk Calendar. A traditional recipe made easy. Creamy, flavourful and delicious. -James Barber

Prep: 15 min
Cooking: 25 min - 30 min

Yields 4 servings

Ingredients

1 lb (450 g) boneless skinless chicken breasts
2 tbsp (30 mL) butter
1 onion finely chopped
1 cup (250 mL) short-grain rice
1 clove garlic finely chopped
1 1/4 cups (300 mL) chicken broth
2 cups (500 mL) green beans cut into 1 inch (2 1/2 cm) lengths
1/2 cup (125 mL) diced red bell pepper
1 tsp (5 mL) grated lemon zest
1 1/2 cups (375 mL) Milk
1/2 cup (125 mL) grated Canadian Parmesan cheese
Salt and pepper to taste

READY FOR REWARDS?

Preparation

Cut chicken into 1 inch (2.5 cm) cubes.

In a large skillet, melt butter. Add chicken and cook over medium heat until lightly browned. Add onion, rice and garlic; cook and stir for 4 minutes. Gradually add broth in small amounts, stirring frequently. (Allow broth to be absorbed by rice before adding more.)

Add green beans, red pepper and lemon zest to chicken and rice mixture. Stir in milk. Cover and simmer for 10 minutes.

Stir in Canadian Parmesan cheese, season to taste and serve immediately.