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Chicken Risotto

Thrifty.Chef's picture
  Butter/Margarine 4 Tablespoon (1/2 Stick)
  Yellow onion 1 Medium, peeled and chopped
  Garlic 1 Clove (5 gm), peeled and minced
  Celery stalk 1 Large, chopped
  Uncooked rice 1 Cup (16 tbs)
  Cubed cooked chicken 1 Cup (16 tbs)
  Chicken broth 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Dried rosemary 1⁄8 Teaspoon, crumbled
  Frozen baby peas 1 Cup (16 tbs), thawed
  Grated parmesan cheese 3⁄4 Cup (12 tbs)

1. Preheat the oven to 400°F. Melt the butter over moderately high heat in a 2-quart saucepan with an ovenproof handle. Add the onion, garlic, and celery, and cook, uncovered, for 3 minutes.
2. Add the rice and chicken, and cook for another 2 minutes. Add the chicken broth, salt, pepper, and rosemary, and bring to a boil. Gover and set in the oven.
3. Bake for 10 minutes, then add the peas and cheese, cover again, and bake 5 minutes longer. When done, the rice should be firm, not soft.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1973 Calories from Fat 736

% Daily Value*

Total Fat 84 g128.7%

Saturated Fat 49.1 g245.4%

Trans Fat 0 g

Cholesterol 379.3 mg126.4%

Sodium 4018 mg167.4%

Total Carbohydrates 189 g63.1%

Dietary Fiber 13.7 g54.9%

Sugars 10.9 g

Protein 115 g230.4%

Vitamin A 101.7% Vitamin C 56.1%

Calcium 124.3% Iron 55.5%

*Based on a 2000 Calorie diet

Chicken Risotto Recipe