Lemony Chicken and Parmesan Risotto
Ingredients
A note about gluten: When a gluten-free chicken broth is used, this recipe is gluten free.
6 cups
chicken broth
1 ½ tbsp.
Kowalski's Extra Virgin Olive Oil
2 cups
risotto rice (such as Arborio or Carnaroli)
1 cup
chopped yellow onion
2 cloves
garlic, minced
1 cup
dry white wine
1 ½ cups
shredded Kowalski's Rotisserie Chicken
⅓ cup
frozen baby peas, thawed
1 cup
grated Kowalski's Parmesan Cheese
1 tbsp.
chopped fresh thyme
1 tbsp.
freshly grated lemon zest
Directions
- In a small saucepan, bring chicken broth to a simmer; keep warm but do not boil.
- In a large saucepan, heat oil over medium heat. Add rice, onion and garlic; sauté for 5 min.
- Add wine to the rice; cook until liquid evaporates.
- Add 2 cups hot chicken broth to the rice; cook, stirring occasionally, until liquid is nearly absorbed (about 5 min.; if liquid takes much longer or much less than 5 min. to absorb, adjust heat up or down slightly).
- Add another 1 cup broth to the rice; continue cooking, stirring occasionally, until liquid is almost gone again (5 min. more).
- Continue adding broth 1 cup at a time, cooking until rice is tender (about 15 min. more).
- Stir in remaining ingredients until cheese is melted and ingredients are evenly heated through.
- Serve immediately while risotto is very hot.
Tasty Tip:
- More or less cooking liquid may be required.
Find It!
- Find shredded rotisserie chicken in the Deli Grab & Go Case.
