Chicken Risotto

Risotto ready in 25 minutes! Enjoy chicken, rice and tender vegetables cooked in white wine – a delightful Italian dinner. MORE+ LESS-

By Pillsbury Kitchens

August 25, 2017

tablespoons olive oil or vegetable oil

boneless, skinless chicken breast halves, cut into 3/4-inch pieces

1/2

cup chicken broth

1/3

cup dry white wine

1/8

teaspoon pepper

(9-oz.) pkg. frozen mixed vegetables in a pouch

cup uncooked instant white rice

1/2

cup sliced green onions

to 4 tablespoons grated Parmesan cheese

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1

Stovetop Directions: Heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 2 to 4 minutes or until lightly browned. Drain. Add broth, wine, pepper and vegetables. Bring to a boil.
2

Reduce heat to low; cover and simmer 5 minutes, or until chicken is no longer pink and vegetables are crisp-tender. Stir in rice and onions. Remove from heat. Cover; let stand 5 minutes. Sprinkle with Parmesan cheese.

This recipe greatly speeds preparation of risotto. For the classic Italian dish, short-grained (nearly round) Arborio rice cooks in a skillet and the cook adds liquid a little bit at a time, stirring constantly until the liquid is absorbed, then adding more liquid. The method results in a creamy-textured rice dish.
Microwave Directions: 1. Omit oil. Place chicken in 2-quart microwave-safe casserole; cover tightly. Microwave on HIGH for 5 to 6 minutes or until no longer pink on outside, stirring once halfway through cooking. Drain. Stir in broth, wine, pepper and vegetables; cover tightly. 2. Microwave on HIGH for 6 to 7 minutes, or until chicken is no longer pink in center and vegetables are crisp-tender, stirring once halfway through cooking. Stir in rice and onions. Cover; let stand 5 minutes. Sprinkle with Parmesan cheese.