Chicken Vegetable Risotto

I love dreaming up new combinations for risotto. Risotto is such a fun thing to make, and a delicious thing to eat, and the combinations are seemingly endless. Since I like to have a lot of colors in my food, this time I devised a risotto featuring bell peppers and snow peas. But you don't need to be limited to my choices! You could use any combination of vegetables that you like - asparagus, broccoli, etc. - just use what's in season and easily available to you.

As with all risottos, the key is a long stirring process with the gradual addition of a stock - since chicken is our meat in this version, we'll use chicken stock. Bring the stock to a simmer in a large saucepan, then reduce the heat to low and keep warm.

Season the chicken with salt and pepper, then heat a large skillet or dutch oven over high heat. Add olive oil and when it's hot, add the diced chicken.

Cook until browned on all sides, and cooked through, 3-4 minutes. Remove the chicken to a small bowl.

Bring the pan back to medium high heat and add the butter. Add green onions and bell pepper.

When vegetables are slightly browned, lower the heat to medium-low, add the rice, and stir well.

When rice is toasted, add the wine and stir well to deglaze the pan.

Add about 1/2 cup of broth to the pan,

and stir frequently. When most of the liquid is absorbed,

add another 1/2 cup broth (I usually use a ladle to make this easy, but I was pouring right out of the measuring cup this time). Continue adding broth and stirring frequently until rice is al dente, about 25 minutes.

Within the last 2-3 minutes of stirring, add back in the chicken,

then add in the snow peas.

Lastly, stir in the Parmesan cheese just before serving.

Delicious!

One year ago: Greek Layered Dip
Two years ago: Winter Squash and Apple Soup
Three years ago: Caramel Pear Pie
Four years ago: Wisconsin Cheddar Cauliflower Soup

Find more great ideas at Hearth and Soul, What's Cooking, Wednesday Extravaganza, What's Cooking (#2), What I Whipped Up, Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodtastic Friday, Foodie Friday #2, Friday Flash, TGIF.

Chicken and Vegetable Risotto

2 chicken breasts, diced
1 Tbsp. olive oil
2 Tbsp. butter
4-5 green onions, sliced
1 bell pepper, diced
2 1/2 cups arborio rice
1/2 cup dry white wine
5 cups chicken broth
1 cup snow peas, halved
1/2 cup freshly grated Parmesan cheese

Bring the chicken broth to a simmer in large saucepan, then reduce the heat to low and keep warm.

Season chicken with salt and pepper. Heat a large skillet or dutch oven over high heat. Add olive oil and when oil is hot, add diced chicken. Cook until browned on all sides, and cooked through, 3-4 minutes. Remove the chicken to a small bowl.

Bring the pan back to medium high heat and add the butter. Add green onions and bell pepper. When vegetables are slightly browned, lower the heat to medium-low, add the rice, and stir well. When rice is toasted, add the wine and stir well to deglaze the pan.

Add about 1/2 cup of broth to the pan, and stir frequently. When most of the liquid is absorbed, add another 1/2 cup broth (I use a ladle to make this easy). Continue adding broth and stirring frequently until rice is al dente, about 25 minutes.

Within the last 2-3 minutes of stirring, add in the snow peas. Lastly, stir in the chicken and Parmesan cheese just before serving. Serves 6.