Risotto is a labour of love, it takes a little time but it is one of the ultimate comfort foods. Try this; it will be a favourite.
|2 tbsp||(30 mL) Butter, divided|
|2 tbsp||(30 mL) Olive oil, divided|
|2||Maple Leaf Prime Naturally® Portions Boneless Skinless Chicken Breast, cut into 1” (2.5 cm) pieces|
|1||(8 oz) Package Cremini or button mushrooms|
|1||Small onion, finely chopped|
|1 cup||(250 mL) Arborio rice|
|1/3 cup||(80 mL) Dry white wine|
|2 cups||(500 mL) Chicken broth|
|1/3 cup||(80 mL) Finely grated Parmesan cheese|
|2 tbsp||(30 mL) Ready prepared pesto|
|1 tbsp||(15 mL) Diced sundried tomatoes|
|1 tbsp||(15 mL) Chopped parsley|
HEAT 1 tbsp (15 mL) butter and olive oil in a large skillet or saucepan over medium. Add chicken to the pan and cook, stirring occasionally for 6-8 minutes or until golden brown and the internal temperature has reaches 165°F (74°C). Remove from pan and set aside.
ADD the remaining butter and olive oil to the same pan then add mushrooms. Cook for 5-6 minutes or until golden brown. Remove from the pan and set aside with chicken.
ADD onion to the same pan and cook until translucent. Stir in rice and cook for 2 minutes more. Add wine and cook until fully absorbed. Add broth, small amounts at a time using a ladle. Continue to cook until the liquid is absorbed before adding more. Continue until all of the broth is absorbed and the rice is cooked through, about 20-22 minutes. Add cheese and pesto; stir to combine. Add chicken and mushrooms. Sprinkle with sundried tomatoes and garnish with parsley.
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