Chicken Tomato Risotto
Cooking Instructions
- 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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