Chicken and Vegetable Risotto

 

Chicken and Vegetable Risotto. 

Cozy, comfy, and creamy without even a hint of dairy.

Usually, Risotto comes with a hefty dose of Parmesan, a pat of butter, and a splash of cream. Saving calories, fat and just trying to eat a lot better, they have been omitted. While certainly you could finish this with a handful of Parmesan or a splash of cream, this is flavorful and delicious just as it is. No fancy restaurant needed. In fact, pajama pants and tissues are more than welcome.

Tyler Florence, from FoodNetwork, posted on his Instagram feed how he’s started making risotto by stirring the rice and all the liquid at once, rather than adding 1/2 cup of broth at a time to the rice. It’s SO much simpler, a little faster, and the same creamy results! The flavor got better with time, and it reheated like a dream. I’ve made this several times now, with beef broth, chicken broth, and vegetable broth. Each has been delicious, but I liked it best with beef broth. Good-quality beef broth is divine. If you’re out of broth but have a good quality bouillon (I like Better Than Bouillon Organic Beef Base) that works great too.

INGREDIENTS

• 1 onion, diced
• 1 bell pepper, diced (I use orange or red)
• 2 cup arborio rice
• 3-4 Tbsp olive oil (more, if needed)
• 8 cup beef broth* (or 8 cup water + 2-3 Tbsp beef bouillon* or beef base*)
• 1-2 cup cooked cubed or shredded chicken
• ½-3/4 cup frozen peas
• 2-3 green onions, diced
• salt and pepper, to taste.

INSTRUCTIONS

In a large soup pot or Dutch oven, heat 3-4 Tbsp of olive oil over medium heat. Add onion and pepper and saute until just translucent. Add rice and stir to coat well, adding a little extra oil if necessary. Toast the rice slightly over medium heat, then add chicken and all 8c of beef broth.

Stir frequently over the next 20-30 minutes, or until the rice is tender and creamy. It's okay to walk away during the first 10-15 minutes, but you'll want to stay close during the last 10 or so minutes. Add additional broth or water if necessary.

When the risotto is creamy and tender, stir in frozen peas and green onions. Salt and pepper, to taste.

NOTES
*Gluten & Dairy Free Notes: Many commercial broths and bouillons contain gluten and/or dairy. Be VERY careful when reading your labels. I like Better Than Bouillon Organic Beef Base (only the organic kind is gluten free). 

Source: One Lovely Life