Chicken Vegetable Risotto

Name: Chicken Vegetable Risotto
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoon olive oil; 1/2 each onion -- small dice; 3 cloves garlic--finely chopped; 2 cup Arborio rice; 8 cups chicken stock -- hot; to taste salt (depending on the type of stock you may need more or less); to taste pepper; 2 tablespoon olive oil; 2 cups chicken cooked and - diced 1 inch pieces; 1 each red bell pepper – fine dice; 2 each small carrot- fine dice; 1/2 cup tomatoes – diced (drained if in juice); 2 cloves garlic--finely chopped; To taste salt and pepper; 8 ounces chicken stock- (this helps make creamier to finish); 1/2 cup parmesan cheese; 1 teaspoon tarragon; 3 tablespoons parsley- fine chopped

@chefcraig @chefcraigswoodcrafts

Falls Church

My students find this to be a Challenge but rewarding. It is all about temperature control and not over stirring or under stirring.
It takes 20-25 minutes....ish for the rice to cook.

@chefcraig @chefcraigswoodcrafts

Falls Church

My students find this to be a Challenge but rewarding. It is all about temperature control and not over stirring or under stirring.
It takes 20-25 minutes....ish for the rice to cook.

Saved

Ingredients

6 servings

2 tablespoonolive oil
1/2each onion -- small dice
3 clovesgarlic--finely chopped
2 cupArborio rice
8 cupschicken stock -- hot
to tastesalt (depending on the type of stock you may need more or less)
to tastepepper
2 tablespoonolive oil
2 cupschicken cooked and - diced 1 inch pieces
1each red bell pepper – fine dice
2each small carrot- fine dice
1/2 cuptomatoes – diced (drained if in juice)
2 clovesgarlic--finely chopped
To tastesalt and pepper
8 ounceschicken stock- (this helps make creamier to finish)
1/2 cupparmesan cheese
1 teaspoontarragon
3 tablespoonsparsley- fine chopped

Saved

Steps

1

Heat a sauce pot. Add olive oil and sweat the onions and garlic. - No browning Add the rice and stir to coat with olive oil.
2

Cook rice over medium heat until toasted aroma develops. Add 1/4 of the liquid. Simmer
3

Cook until most of the liquid is absorbed, stirring frequently. Add additional 1/4 of liquid. Simmer
4

. Cook until most of the liquid is absorbed, stirring frequently. Add additional 1/4 of liquid.
5

Cook until most of the liquid is absorbed, stirring frequently. Add last 1/4 of liquid.
6

Cook until most of the liquid is absorbed, stirring frequently. Adjust seasoning with salt, pepper. The rice should be al dente, the texture should be creamy.
7

Sauté chicken, carrots, red bell pepper, tomatoes and garlic, dry tarragon with olive oil for two minute Season with salt and pepper to taste
8

Add to the cooked rice,add 4-8 ounces of hot stock to make the risotto creamer finish with Parmesan cheese and the parsley
9

Note *I like using rotisserie or grilled chicken.