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Italian Risotto

Recipe by
Total Time:
15-30 minutes
Serves:6
Rated 4 based on 100 votes
4
Course: Main Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Vegetable Hakka Noodles, Best Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Easy Khao Pad Goong (Thai Shrimp Fried Rice)

Rate This Recipe
4

Ingredients

  • 2.25 cups - Chicken broth, divided
  • 1/4 cup - cooked chicken, thinly sliced
  • 1 cup - uncooked Rice
  • 1/2 cup - thinly sliced Carrots
  • 1/2 cup - thinly sliced yellow squash
  • 1/2 cup - thinly sliced Zucchini
  • 1/4 cup - dry white wine
  • 1/2 cup - grated parmesan cheese
  • 1/4 tsp - ground white pepper

How to Make

  • Combine the rice and 1.75 cups of the broth in a 3-quart saucepan.
  • Bring to a boil and stir.
  • Reduce heat, cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
  • Coat a large skillet with cooking spray and place over medium high heat until hot.
  • Saute the carrots, squash, chicken slices, and zucchini for 2 to 3 minutes or until tender crisp.
  • Add the wine and cook 2 minutes longer.
  • Set aside and keep warm.
  • Add the remaining 1/2 cup of broth to the hot rice.
  • Stir over medium-high heat until the broth is absorbed.
  • Stir in the cheese, pepper, and reserved vegetables.
  • Serve immediately.