Chicken Risotto

Chicken Soup Risotto Style!

Chicken Risotto. A yummy creamy ( as in texture but has no cream ) chicken, rice and veggie concoction I made one night for dinner. However, I used sushi rice instead of the typical italian arborio- but it absorbs just as much!! As for taste...think of your favorite chicken soup recipe...but risotto syle. If you use arborio rice you may need to increase liquid and cooking time...it takes a little longer to cook than sushi rice (approx. 5-10 mins..) read the instructions on your package of arborio rice to get an idea.

You will need:

• • 4 chicken breasts cubed or 6 chicken thighs, cubed
• 2 medium sized onions, diced
• 5 medium carrots, sliced
• 3 celery ribs, sliced
• 1 cup sushi rice or arborio rice, must use rice that will absorb all the liquid

• 1 (500 g) box chicken stock
• 3 cups water
• 2 tablespoons concentrated chicken bouillion
• 1 teaspoon worcestershire sauce
• 1 teaspoon dried basil
• 1/4-1/2 teaspoon dried rosemary, crushed to release the flavor and fragrance
• salt and pepper

Directions

1. 1. 
      
   1. 1 On med-high heat sauté cubes of chicken in olive oil until cooked through.
   2. 2 Add some salt and pepper to taste.
   3. 3 Add veggies, herbs, and salt again for flavor and to sweat the veggies
   4. 4 Deglaze the pan if it`s sticking, with 1/2 of water or stock. Get all the bits off the bottom -- that`s flavor!
   5. 5 Add chicken stock, water, bouillion and worchestershire sauce- incorporate well.
   6. 6 Bring to a boil and reduce heat.
   7. 7 Once the carrots are tender or even 15 mins before the carrots are done, add the rice.
   8. 8 Let boil for a minute or two, then reduce the heat and cover -- keep an eye on it and stir when needed.
   9. 9 It`s ready when the liquid has been absorbed by the rice and you have a creamy consistency -- and of course when the rice is tender!LOL.