- 12 oz. arborio rice
- 4 cups heated stock (I used low sodium chicken)
- 1 chopped onion
- 1 chopped zucchini
- 1 chopped squash
- 3/4 cup shredded carrots
- 3/4 cup cherry tomatoes (or other small tomatoes), halved
- 1/8 cup dry white wine
- 1/8 cup heavy cream
- 1/4 cup grated parmesan cheese
- three chicken breasts
- Moroccan Spice mix
- olive oil
If preferred, you could also cook this chicken in a heated skillet with some olive oil, although baking is a bit more healthy!
While the chicken is baking, prepare veggies and then start with risotto about 10 minutes into chicken baking time. Risotto should only take 18 to 20 minutes so keep that in mind.
Heat a tablespoon or so of olive oil on medium in a large pot, cook onions until translucent. Pour in other hard veggies, such as zucchini and squash, and cook until golden.
Stir in rice and coat with oil until translucent. Add carrots. Pour in wine and cook until evaporated. Pour in one cup of heated stock at a time, and let simmer until absorbed. Add tomatoes at this point, you don't want them to cook too long or they will get mushy!
Continue adding stock until you have used all four cups and rice has cooked about 18 to 20 minutes.When all liquid is absorbed, add in cream and cheese and stir. Take off heat and let sit covered for 2 to 3 minutes before serving.
The KBo Conclusion:
I set out to make a risotto dish last night, and followed slightly the rice cooking directions on the back of the box. You can add any vegetables you might like, I just used what I had on hand. I also think this would be great (and a bit healthier) without the cream and parmesan cheese. I tasted mine before I added these two ingredients and it was very, very good.
The chicken was great with the Moroccan seasoning and it was pretty easy to fix. I bought my spices already mixed, but I have seen a Moroccan spice mixture here that you can whip up yourself. In fact, I bought the spice mix to make Kayln's Crispy Moroccan Chickpeas the other night and they were delicious!