Chicken Risotto - Po' Boy Style
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Chicken Risotto - Po' Boy Style calories by ingredient
Introduction
This is not authentic risotto, which is a creamy dish that uses expensive arborio rice. I made this cheaper using plain white long grain rice (from Aldi's). I also used powdered parmesan cheese, although authentic risotto would use shredded parmesan by the wedge.This makes a bit over 8 cups, so the serving size is a scant 1 1/2 cups. This is not authentic risotto, which is a creamy dish that uses expensive arborio rice. I made this cheaper using plain white long grain rice (from Aldi's). I also used powdered parmesan cheese, although authentic risotto would use shredded parmesan by the wedge.
This makes a bit over 8 cups, so the serving size is a scant 1 1/2 cups.
Number of Servings: 6
Ingredients
-
4 TBS bacon grease (adds more flavor than other fats)
1 cup chopped onion
1 tsp. minced garlic (or 1/2 tsp. granulated garlic)
2 cups white long grain rice
1 cup white wine
3 cups hot chicken bone broth
2 tsp. powdered chicken bouillon (I use Orrington Farms brand - it is lower in sodium)
1 cup powdered parmesean cheese
1 pound cooked chicken breast, shredded (fully cooked weight)
1 TBS dried parsley
1 TBS dried chives
Tips
Prep time includes the time to cook & shred the chicken and to chop the onion.
Directions
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
