I came over to visit my sister and my new nephew for a week. I made Quik’N’Easy Chicken Risotto for my first night here because I wanted to spend as much time with him as possible. Also with a hint of fall in the air here in the south, I was craving something filling and belly-warming but quick and easy. I love risottos but they are somewhat labor intensive…a labor of love if you ask me but I was up for the challenge to make a risotto quicker and easier. My take on this risotto has the creaminess of risotto but no cream or butter, filling protein with the chicken and fresh veggies to finish it up.
Grab all your ingredients: chicken tenderloins, chicken broth, arborio rice, onion, garlic, red bell pepper (you could use any kind that you like), garlic and green onions! Get your one pot to cook your risotto and a second pot to warm the chicken broth and in under an hour, dinner is on the table.
- Non-stick cooking spray
- 1 pound chicken tenderloins, diced into 1" cubes.
- 1 tablespoon montreal steak seasoning
- 1 large onion, diced
- 3 bulbs garlic, minced or pressed
- 1 red bell pepper, diced
- 1 cup arborrio rice
- 4 cups (one box) reduced sodium (organic) chicken broth
- ¼ cup parmesan cheese
- ½ cup green onion, chopped
- Sea salt & fresh cracked pepper to taste
- Heat a large pot over medium heat and spray with non-stick cooking spray.
- Pour the chicken stock in a medium saucepan over medium-low heat to warm.
- Once the pan is heated completely, add diced chicken and montreal steak seasoning and cook until the chicken is browned on all sides, approximately 3-4 minutes.
- Add the vegetables and cook the onion is translucent and the bell peppers are tender, approximately 3-4 minutes
- Add the rice and cook for 1-2 minutes, or until the rice is toasted slightly.
- Add one ladle-full of warmed stock and stir frequently until most of the liquid is absorbed.
- Complete the process of adding one ladle-full of stock and stirring until most of your stock is incorporated. (This process should take approximately 30 minutes).
- Check the risotto. It should have a very slight bite to it, similar to al-dente pasta. If it is still too crunchy, add the remaining stock and stir.
- Add the parmesan cheese, green onion, salt and pepper to taste.
- Serve with steamed green beans or a simple green salad.
My Quik’N’Easy Chicken Risotto was adapted from this recipe.