Pasta Risotto & You

By Nancy Caivano


Risotto with Chicken and Vegetables

Serves 6


2 lb boneless, skinless chicken breast halves
5 tbsp olive oil, divided
All purpose flour
1 onion, chopped
5 cloves garlic chopped
   (or 1 tbsp jar chopped garlic)
1 lb mixed mushrooms (your choice
   of varieties), thinly sliced
3 carrots, thinly sliced
2 stalks celery, thinly sliced
1 leek, washed well and thinly sliced
2 cups arborio rice
1/2 cup white wine
4 cups simmering chicken stock
1 cup stemmed, halved cherry tomatoes
1/2 cup black olives, sliced
3 tbsp butter
3/4 cup grated Pecorino Romano cheese
   (or Parmesan)
1/4 cup parsley, chopped
1/4 cup basil, julienned (or 1 tsp dry)
2 tbsp thyme, chopped (or 1/2 tsp dry)
Salt and pepper


Season chicken on both sides with salt and pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat. Dredge chicken in flour, shaking off excess. Sauté until well browned and cooked through. Drain on paper towels. When cool enough to handle, cut into slices. Set aside.

In a large saucepan, heat 2 tbsp olive oil over medium-high heat. Add onion, garlic, mushrooms, carrots, celery, and leek. Cook until mushrooms are just beginning to brown. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. Add cherry tomatoes, olives and chicken after fourth addition of stock is absorbed.

After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, parsley, basil, and thyme. Season with salt and pepper. Serve immediately.


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This page created April 1999