• 10servings
  • 55minutes
  • 397calories

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. 2 lbs boneless chicken breasts , cut into small strips

  2. 1 egg white

  3. 1/2 cup whole wheat breadcrumbs

  4. 3/4 cup parmesan cheese

  5. 1 onion , chopped

  6. cooking spray

  7. 1 tablespoon minced garlic

  8. 2 cups arborio rice

  9. 1/2 cup white wine

  10. 4 -6 cups chicken broth (heated with juice of 2 lemons)

  11. 4 tablespoons Smart Balance butter spread

  12. 1/4 cup parsley , chopped

Instructions Jump to Ingredients ↑

  1. Set the broth simmering in another pot.

  2. Beat egg white in a large bowl. Add chicken pieces and toss to coat.

  3. Combine bread crumbs with 1/4 cup grated cheese in a large bowl.

  4. Add chicken and toss well.

  5. Heat non-stick skillet over medium high heat. When heated, spray with cooking spray.

  6. Add half of chicken and stir fry about 5 minutes or until browned and cooked through.

  7. Drain on paper towels.

  8. Repeat with remaining chicken and more cooking spray.

  9. In same skillet, spray additional cooking spray and add onion and garlic. cook until onion is softened, but not browned.

  10. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown.

  11. Add wine, stirring CONSTANTLY, and let wine totally evaporate.

  12. When wine is evaporated, begin adding broth 1/2 cup (or one ladle) at a time, letting each addition evaporate before adding the next.

  13. After fourth addition of broth is added, add chicken and begin tasting rice after each addition has evaporated. Rice should be al dente when done.

  14. When risotto is to the desired consistency, remove from heat and stir in smart balance, grated cheese, and parsley.


Send feedback