Chicken Vegetable Risotto.
You can have Chicken Vegetable Risotto using 18 ingredients and 9 steps. Here is how you cook it.
Ingredients of Chicken Vegetable Risotto
- It's 2 tablespoon of olive oil.
- Prepare 1/2 of each onion -- small dice.
- You need 3 cloves of garlic--finely chopped.
- It's 2 cup of Arborio rice.
- You need 8 cups of chicken stock -- hot.
- You need to taste of salt (depending on the type of stock you may need more or less).
- Prepare to taste of pepper.
- Prepare 2 tablespoon of olive oil.
- You need 2 cups of chicken cooked and - diced 1 inch pieces.
- It's 1 of each red bell pepper – fine dice.
- It's 2 of each small carrot- fine dice.
- You need 1/2 cup of tomatoes – diced (drained if in juice).
- It's 2 cloves of garlic--finely chopped.
- It's To taste of salt and pepper.
- Prepare 8 ounces of chicken stock- (this helps make creamier to finish).
- You need 1/2 cup of parmesan cheese.
- It's 1 teaspoon of tarragon.
- Prepare 3 tablespoons of parsley- fine chopped.
Chicken Vegetable Risotto instructions
- Heat a sauce pot. Add olive oil and sweat the onions and garlic. - No browning Add the rice and stir to coat with olive oil..
- Cook rice over medium heat until toasted aroma develops. Add 1/4 of the liquid. Simmer.
- Cook until most of the liquid is absorbed, stirring frequently. Add additional 1/4 of liquid. Simmer.
- . Cook until most of the liquid is absorbed, stirring frequently. Add additional 1/4 of liquid..
- Cook until most of the liquid is absorbed, stirring frequently. Add last 1/4 of liquid..
- Cook until most of the liquid is absorbed, stirring frequently. Adjust seasoning with salt, pepper. The rice should be al dente, the texture should be creamy..
- Sauté chicken, carrots, red bell pepper, tomatoes and garlic, dry tarragon with olive oil for two minute Season with salt and pepper to taste.
- Add to the cooked rice,add 4-8 ounces of hot stock to make the risotto creamer finish with Parmesan cheese and the parsley.
- Note *I like using rotisserie or grilled chicken..
