Gluten Free ·
Herbs of Naples balsamic ·
Meat and Poultry ·
Parmesan Spice blend ·
Pesto olive oil ·
Potatoes Pastas and Grains ·
SELECT Medium olive oil ·
Risotto with Roasted Chicken, Broccoli and Caramelized Onion
Risotto with Roasted Chicken, Broccoli and Caramelized Onion
Submitted by Denise Walburg
45 minutes
Meat and Poultry
Ingredients
- 2 cups arborio rice
- 4 tablespoons Fustini's Pesto olive oil, plus more for garnish
- 2 tablespoons Fustini's Medium SELECT olive oil
- 1/2 cup white wine
- 4-6 cup chicken broth (simmering)
- 1 onion, diced
- 2-3 tablespoons Fustini's Herbs of Naples balsamic vinegar
- 2 cups broccoli flowerets
- 1 tablespoon Fustini's Parmesan Blend
- 2 cup roasted/cooked chicken, diced
- 1/4 cup parmesan cheese, shredded
- salt and pepper
- 2 tablespoons fresh basil, chiffonade
Directions
- In a large skillet, heat Fustini's Pesto olive oil over medium high heat. Stir in rice and mix until coated. Heat for 2 minutes then add wine. Mix well. Reduce heat to medium low and pour 1 cup of chicken broth. Continue to stir and when liquid has been absorbed, add an additional cup of broth. Continue adding broth this way until all broth is absorbed and rice is al dente. (approx. 25 minutes).
- In a medium sauce pan, heat Fustini's EVOO over medium heat. Add diced onion and sauté, until onions are golden brown (approx. 15 min). Remove from heat and deglaze pan with balsamic vinegar.
- When rice is done, mix in the Fustini's Parmesan Blend, Add broccoli, chicken and onion mixture and continue cooking until heated. If rice seems real dry, add a little more broth or wine. Remove from heat and mix in cheese. Add salt and pepper to taste. Garnish with basil and a drizzle of Pesto olive oil.
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