How to Make Delicious Chicken Vegetable Risotto

Chicken Vegetable Risotto.

Chicken Vegetable Risotto highly diverse and own mind sense that unique. Several types of Chicken Vegetable Risotto recipes are also adequate easy to process and dont take lengthy. Although not everybody likes Chicken Vegetable Risotto food, currently some people are get attached and like the various Chicken Vegetable Risotto foods available. This can be visible than the number of restaurants that provide Chicken Vegetable Risotto as one of the serving. You can have Chicken Vegetable Risotto using 18 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chicken Vegetable Risotto

1. It's 2 tablespoon of olive oil.
2. Prepare 1/2 of each onion -- small dice.
3. Prepare 3 cloves of garlic--finely chopped.
4. It's 2 cup of Arborio rice.
5. Prepare 8 cups of chicken stock -- hot.
6. You need to taste of salt (depending on the type of stock you may need more or less).
7. You need to taste of pepper.
8. It's 2 tablespoon of olive oil.
9. Prepare 2 cups of chicken cooked and - diced 1 inch pieces.
10. It's 1 of each red bell pepper – fine dice.
11. Prepare 2 of each small carrot- fine dice.
12. Prepare 1/2 cup of tomatoes – diced (drained if in juice).
13. You need 2 cloves of garlic--finely chopped.
14. Prepare To taste of salt and pepper.
15. Prepare 8 ounces of chicken stock- (this helps make creamier to finish).
16. It's 1/2 cup of parmesan cheese.
17. Prepare 1 teaspoon of tarragon.
18. You need 3 tablespoons of parsley- fine chopped.

Chicken Vegetable Risotto instructions

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..

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