Chicken Tomato Risotto

Name: Chicken Tomato Risotto
Total time: 2700 s
Yield: 1 serving
Cuisine: American
Ingredients: 16 oz tomato juice; 4 oz chicken breast; 1/4 cup rice; 1 oz green onion; 1 oz onion; 2 tbsp butter; 1 tbsp grated parmesan cheese; 1/2 tsp basil; 1/8 tsp thyme; 1/8 tsp garlic powder; 1/8 tsp onion powder; 1/8 tsp cayenne pepper; 1/8 tsp ground black pepper; 2 pinch salt

ThatStecksyChef @cook_3866317

Chicken Tomato Risotto

ThatStecksyChef @cook_3866317

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Ingredients

45 mins

1 serving

16 oztomato juice
4 ozchicken breast
1/4 cuprice
1 ozgreen onion
1 ozonion
2 tbspbutter
1 tbspgrated parmesan cheese
1/2 tspbasil
1/8 tspthyme
1/8 tspgarlic powder
1/8 tsponion powder
1/8 tspcayenne pepper
1/8 tspground black pepper
2 pinchsalt

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Steps

45 mins

1

Combine butter and tomato juice, and bring to a simmer. Add rice, 1 tbsp butter, 1/8 tsp basil, thyme, and garlic powder. Reduce to low heat, cover, and stir frequently. Keep on heat for 30 minutes, until rice is soft.
2

Chop onion and green onion. Add onions to juice, and set green onions aside.
3

Place chicken in Zip-loc bag. Add cayenne pepper, onion powder, salt, and 1/8 tsp basil. Shake and set aside.
4

Place chicken breast in pan, and cook until it reaches 165°F. Reduce heat, shred, and cover to keep warm.
5

When rice is soft, remove from heat and immediately add tbsp butter and whisk for 2 minutes until sauce become creamy.
6

Plate rice, top with parmesan cheese, chicken, and green onion.

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Cooksnaps

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ThatStecksyChef @cook_3866317

on September 19, 2015 01:23

After spending years working in restaurants, although almost entirely self-taught, I decided to move on with my life. Every recipe I post on here is made in my one bedroom apartment in St. Paul, MN, photographed on my table, and then eaten. These are intended to be low-calorie options for people to cook and still enjoy food to the fullest. :)