White Wine Risotto with Chicken Breast

click any ingredient to find it!

1/4 stick Butter

1/2 cup Onions, diced

2 cups Arborio Rice

2 cups White Wine

29 oz Low-Sodium Chicken Broth

1 lb Chicken Breast, cubed into 1-inch pieces

1/2 cup Romano Cheese, shredded

2 tbsp Olive Oil

1. Melt the butter in a medium saucepan over medium heat. Once melted, add the onions and saute until the onions are translucent. Next, add the rice and saute for about 2 minutes. Pour in the wine and simmer until almost all of the liquid has evaporated stirring often.

1a. In the meantime, heat the olive oil and cook the chicken in a separate frying pan. Season with salt and pepper to taste.

2. Once the wine has almost completely evaporated, add in most of the chicken broth and simmer until rice is tender, about 15-20 minutes stirring often. (If rice is still too firm, add more broth.)

3. When the rice is at the right consistency, remove it from the heat and stir in the cooked chicken and the cheese. Add salt and pepper to taste. Serves 4 to 6 people.

Suggestion: Serve with a little balsamic vinegar over the top of each serving.