Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 cans chicken broth

  3. 3 tablespoons butter

  4. 1/2 cup finely chopped onion

  5. 1 teaspoon minced garlic

  6. 1/2 pound boned and skinned chicken breast halves -- cut in

  7. 1"- pieces

  8. 1 1/2 cups arborio rice

  9. 1/2 cup dry white wine

  10. 1/2 cup pesto

  11. 1/4 cup parmesan cheese -- shaved or grated

Instructions Jump to Ingredients ↑

  1. In a microwave oven, bring broth to a simmer. In a stock pot or large saucepan over medium heat, add butter. Add onions, garlic and chicken and saute for 3 to 5 minutes, or until chicken begins to cook through, stirring frequently. Add rice. Stir constantly to coat with butter, about 1 minute. Add wine and stir until absorbed. Begin slowly adding broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding more, about 3 to 5 minutes for each addition. Continue to add broth, stirring frequently, for 20 to 25 minutes, or until risotto has creamy texture, but is still slightly al dente, slightly firm to the bite. You may not need to use all the liquid. Transfer risotto to serving dish. Stir in pesto. Sprinkle with parmesan and serve immediately.


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