Chicken Risotto - Po' Boy Style
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 TBS bacon grease (adds more flavor than other fats)1 cup chopped onion1 tsp. minced garlic (or 1/2 tsp. granulated garlic)2 cups white long grain rice1 cup white wine3 cups hot chicken bone broth2 tsp. powdered chicken bouillon (I use Orrington Farms brand - it is lower in sodium) 1 cup powdered parmesean cheese1 pound cooked chicken breast, shredded (fully cooked weight)1 TBS dried parsley1 TBS dried chives
Before we begin, the key to risotto is to STIR FREQUENTLY!!!!! And yes, the chicken broth needs to be hot when you add it.
1) In a dutch oven, or large, deep skillet, melt bacon grease over medium heat. Stir in onion and garlic. Continue to stir often, until onion is soft, but not browned.
2) Stir in rice and cook until rice is translucent around edges, stirring often.
3) Add wine and cook until absorbed.
4) Stir in hot chicken broth and bouillon powder. Reduce heat to medium-low, cover pan, and simmer until almost all of the liquid has absorbed, 10-15 minutes.
5) Stir in parmesan cheese, already cook chicken, parsley and chives.
Serving Size: 6 large servings
1) In a dutch oven, or large, deep skillet, melt bacon grease over medium heat. Stir in onion and garlic. Continue to stir often, until onion is soft, but not browned.
2) Stir in rice and cook until rice is translucent around edges, stirring often.
3) Add wine and cook until absorbed.
4) Stir in hot chicken broth and bouillon powder. Reduce heat to medium-low, cover pan, and simmer until almost all of the liquid has absorbed, 10-15 minutes.
5) Stir in parmesan cheese, already cook chicken, parsley and chives.
Serving Size: 6 large servings
Nutritional Info Amount Per Serving
- Calories: 345.2
- Total Fat: 14.3 g
- Cholesterol: 65.2 mg
- Sodium: 300.1 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 0.7 g
- Protein: 24.6 g