Monday, June 3, 2013

Sundried Tomato Risotto and Chicken

This photo is without chicken. Yes, you can have this as a side as well.

This recipe for Sundried Tomato Risotto and Chicken is a twist on a Risotto recipe from Pampered Chef which uses a great technique for microwaving the risotto in the Covered Baker.  If you have a piece of stoneware or casserole with a lid this is a great, quick and easy way to prepare risotto.  Trust me, I was a complete skeptic that risotto could be this easy.

2 cups diced grilled chicken breast (see marinade below)
1 cup chopped onion, medium onion
1 cup uncooked Arborio rice (see Cook’s Tip)
1 tbsp olive oil
2-3 cloves garlic, pressed
3 cups chicken stock
1/4 cup dry white wine or cooking wine
3 tablespoon sun dried tomato pesto (from Classico)
1/2 tsp each salt and coarsely ground black pepper

2 oz (60 g) cream cheese
1 tbsp finely chopped fresh basil
1/2 cup Parmesan cheese, finely grated

Chicken Marinade
3-4 lbs chicken breasts
1 tbsp sun dried tomato pesto
2-3 sun dried tomatoes
1 tbsp white wine vinegar
1 tsp Italian seasoning
Salt and pepper

Marinate chicken breasts for as long as you have; the longer the better. Grill chicken using the Grill Pan and Press or outdoor grill.

Coarsely chop onion using Food Chopper. Combine garlic, onion, rice and oil in Deep Covered Baker.

Microwave, uncovered, on HIGH 2–4 minutes or until onion is translucent. Add stock, wine, salt and black pepper; microwave, covered, on HIGH 13 minutes or until rice is still slightly firm, stirring once halfway through adding sun dried tomato pesto.

Meanwhile, cut cream cheese into cubes. Grate cheese and chop chicken.

Carefully remove baker from microwave using oven mitts. Add chicken to baker; stir. Microwave, covered, on HIGH 3–5 minutes or until rice is tender and risotto appears creamy.
Carefully remove baker from microwave. Add cream cheese, basil and half of the Parmesan cheese; stir until cheese is fully incorporated. Top with rest of cheese and a bit of basil if desired.

Cook's Tips: Arborio rice is an Italian short grain rice that can be found in the rice or ethnic section of most grocery stores.

Use leftover chicken breasts to make Chicken Alfredo Pizza or other Italian dish.

If you don't have access to a Covered Baker or other covered dish, you might try this recipe using a similar technique and ingredients.

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