Chicken, Tomato, And Roasted Garlic Risotto Recipe
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Ingredients
1 whole head of garlic,unpeeled, separated into cloves
1/4 cup olive oil
4 1/2 cups chicken broth,preferably reduced-sodium
1 1/2 cups dry white wine
1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
I 1/2 cups Arborio rice
1/2 cup grated Parmesan cheese
3 cups seeded and chopped fresh tomatoes (about 1 pound)
1 cup fresh basil leaves, shredded
Directions
1. Preheat oven to 450°F. Place garlic cloves on a small sheet of foil, drizzle with 1 tablespoon of olive oil, and loosely wrap cloves in foil. Roast until garlic is soft, about 20 minutes.
2. Meanwhile, in a medium saucepan, bring broth and wine to a simmer. Season chicken with salt and pepper. Heat remaining 3 tablespoons oil in a large saucepan. Add chicken and cook over medium heat, stirring often, until golden, about 5 minutes. Add rice and cook, stirring, 1 to 2 minutes. Stir in 5 1/2 cups of simmering broth to pan. Simmer over medium-low heat, uncovered, stirring often, until rice is nearly tender, about 20 minutes.
3. Squeeze roasted garlic from skins and mash with a fork. Stir garlic into risotto along with cheese, tomatoes, basil, and remaining 1/2 cup liquid. Cook 5 minutes over low heat. Serve at once.
2. Meanwhile, in a medium saucepan, bring broth and wine to a simmer. Season chicken with salt and pepper. Heat remaining 3 tablespoons oil in a large saucepan. Add chicken and cook over medium heat, stirring often, until golden, about 5 minutes. Add rice and cook, stirring, 1 to 2 minutes. Stir in 5 1/2 cups of simmering broth to pan. Simmer over medium-low heat, uncovered, stirring often, until rice is nearly tender, about 20 minutes.
3. Squeeze roasted garlic from skins and mash with a fork. Stir garlic into risotto along with cheese, tomatoes, basil, and remaining 1/2 cup liquid. Cook 5 minutes over low heat. Serve at once.
