Buffalo Chicken Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbls butter2 Tbls olive oil1 cup chopped onion3 cloves garlic, minced1 cooked chicken breast, shredded1 cup arborio rice4 cups chicken stock/broth1/2 cup hot sauce (or to taste)4 oz bleu cheese
In a large saucepan, heat butter and olive oil over medium heat. Saute onion for 5-7 minutes until translucent. Stir in garlic and saute 1 minute or until fragrant.
Add rice, stir frequently for 3 minutes. 1/2 a cup at a time, add broth and stir continuously until absorbed. When rice is tender and the broth is all absorbed, stir in the hot sauce and shredded chicken. Heat through.
Just prior to serving, remove from heat and stir in bleu cheese crumbles.
Number of Servings: 4
Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.
Add rice, stir frequently for 3 minutes. 1/2 a cup at a time, add broth and stir continuously until absorbed. When rice is tender and the broth is all absorbed, stir in the hot sauce and shredded chicken. Heat through.
Just prior to serving, remove from heat and stir in bleu cheese crumbles.
Number of Servings: 4
Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.
Nutritional Info Amount Per Serving
- Calories: 465.4
- Total Fat: 22.0 g
- Cholesterol: 75.7 mg
- Sodium: 1,746.9 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 1.3 g
- Protein: 24.4 g
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