Ingredients Jump to Instructions ↓

  1. 2 chicken breasts, skinned, boned, and cut into small pieces

  2. 1/2 teaspoon salt

  3. 1/4 teaspoon ground white pepper

  4. 1 tablespoon olive oil

  5. 1 cup chopped onion

  6. 1/2 cup chopped carrots

  7. 1/2 cup chopped celery

  8. 1 tablespoon butter

  9. 1 cup uncooked U.S. arborio or medium grain rice

  10. 1/3 cup dry white wine

  11. 2 cups chicken stock

  12. 1 medium tomato, seeded and chopped

  13. 1/4 cup grated Parmesan cheese Additional grated Parmesan cheese for garnish

Instructions Jump to Ingredients ↑

  1. Preparation : Season chicken with salt and pepper. Cook in oil in large skillet until brown; remove and set aside. Cook onion, carrots and celery in butter in same skillet over medium-high heat until tender crisp. Add rice; stir 2 to 3 minutes. Add wine; stir until absorbed. Stir in 1 cup stock. Cook, uncovered, stirring frequently, until stock is absorbed. Continue stirring and adding remaining 1 cup stock and 3 cups water, allowing each to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will approximately 25 to 30 minutes. Stir in tomato, cheese and reserved chicken. Garnish with cheese, if desired.


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