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Chicken & Tomato Risotto

Total Time

Prep: 25 min. Cook: 25 min.

Makes

4 servings

If you're looking for Italian comfort food, this is it! By using store-bought spaghetti sauce, you save time when preparing this creamy dish. "You'll enjoy every bite!" —Lorraine Caland Thunder Bay, Ontario

Ingredients

  • 3 cups chicken broth
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1-1/2 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • 1 cup uncooked arborio rice
  • 1 cup meatless spaghetti sauce
  • 1/4 cup grated Parmesan cheese

Directions

  1. In a small saucepan, heat broth and keep warm. In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm.
  2. In the same skillet, saute mushrooms and onion in butter until crisp-tender. Add garlic; cook 1 minute longer. Add rice; cook and stir for 3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.
  3. Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.)
  4. Stir in the spaghetti sauce, cheese and reserved chicken; cook and stir until thickened.

Nutrition Facts

1-1/4 cups: 462 calories, 14g fat (6g saturated fat), 86mg cholesterol, 1186mg sodium, 51g carbohydrate (8g sugars, 3g fiber), 31g protein.

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