Nikki's Chicken Risotto
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 298.6
- Total Fat: 14.1 g
- Cholesterol: 67.1 mg
- Sodium: 381.6 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 0.3 g
- Protein: 16.4 g
View full nutritional breakdown of Nikki's Chicken Risotto calories by ingredient
Introduction
Yummy rich & creamy risotto with chunks of chicken, colorful peppers and loads of flavor! Yummy rich & creamy risotto with chunks of chicken, colorful peppers and loads of flavor!Number of Servings: 20
Ingredients
-
1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Onion
3 Cloves of garlic
4 large boneless chicken breasts
4 cups light cream
4 cups chicken broth
2 tbsp olive oil
8 tbsp white cooking wine
2 tbsp butter
8 cups rice (of your choice, this recipe includes short grain white)
Parmesan cheese (grated)
Directions
Makes 20 1-cup servings
Chop pepper and onions
Cut chicken into bite size squares
In a large skillet, add olive oil and garlic (pressed), sautee' until garlic starts to turn brown, add chicken and cook until no longer pink in the middle. Add red and green bell peppers. Simmer until peppers are cooked to your liking.
In separate stock pot, melt butter, sautee' onions until soft, add rice, add white cooking wine and allow to steam through rice. Add in small increments the cream and chicken broth (I add these two ingredients together in my measuring cup, then pour slowly). The key is to add the liquid slowly and at a low heat so that the rice becomes tender.
Once you've added all of the liquid and simmered it through, add the chicken mixture.
Top with parmesan cheese.
Number of Servings: 20
Recipe submitted by SparkPeople user NIKKIB70.
Chop pepper and onions
Cut chicken into bite size squares
In a large skillet, add olive oil and garlic (pressed), sautee' until garlic starts to turn brown, add chicken and cook until no longer pink in the middle. Add red and green bell peppers. Simmer until peppers are cooked to your liking.
In separate stock pot, melt butter, sautee' onions until soft, add rice, add white cooking wine and allow to steam through rice. Add in small increments the cream and chicken broth (I add these two ingredients together in my measuring cup, then pour slowly). The key is to add the liquid slowly and at a low heat so that the rice becomes tender.
Once you've added all of the liquid and simmered it through, add the chicken mixture.
Top with parmesan cheese.
Number of Servings: 20
Recipe submitted by SparkPeople user NIKKIB70.