Wednesday, April 18, 2012

Chicken Vegetable Risotto

1 pound chicken thighs, cooked and chopped
1/2 medium onion
1/2 cup chopped green pepper (I used frozen chopped bell peppers)
2 cups broccoli cuts
1 1/2 cups arborio rice
3 cups chicken broth
parmesan cheese

1. Saute onion, green pepper, and broccoli until tender. Add rice to saucepan and cook for 3-4 minutes, stirring frequently. Heat chicken broth to boiling; add 1 cup of broth to rice. Cook and stir constantly until liquid is absorbed. Continue adding 1/2 cup broth at a time, stirring constantly until absorbed. Add chicken and cook until hot. Season with salt and pepper. Sprinkle with parmesan cheese.

Recipe from 1,001 Low Fat Recipes

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