Chicken Risotto Recipe
Ingredients
| Butter/Margarine | 4 Tablespoon | |
| 1 medium-size yellow onion, peeled and chopped | ||
| Garlic | 1 Clove (5gm), peeled | |
| Stalk celery | 1 Large, chopped | |
| Rice | 1 Cup (16 tbs), uncooked | |
| Cooked and cubed chicken | 1 Cup (16 tbs) | |
| Chicken broth | 2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Dried rosemary | 1/8 Teaspoon, crumbled | |
| 1 cup frozen baby peas, thawed | ||
| Parmesan cheese | 3/4 Cup (16 tbs), grated | |
Directions
1. Preheat the oven to 400°F. Melt the butter over moderately high heat in a 2-quart saucepan with an ovenproof handle. Add the onion, garlic, and celery, and cook, uncovered, for 3 minutes.
2. Add the rice and chicken, and cook for another 2 minutes. Add the chicken broth, salt, pepper, and rosemary, and bring to a boil. Gover and set in the oven.
3. Bake for 10 minutes, then add the peas and cheese, cover again, and bake 5 minutes longer. When done, the rice should be firm, not soft.
2. Add the rice and chicken, and cook for another 2 minutes. Add the chicken broth, salt, pepper, and rosemary, and bring to a boil. Gover and set in the oven.
3. Bake for 10 minutes, then add the peas and cheese, cover again, and bake 5 minutes longer. When done, the rice should be firm, not soft.
Chef
