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Chicken & Tomato Risotto Recipe

Chicken & Tomato Risotto Recipe photo by Taste of Home

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If you're looking for Italian comfort food, this is it! By using store-bought spaghetti sauce, you save time when preparing this creamy dish. "You'll enjoy every bite!" —Lorraine Caland Thunder Bay, Ontario

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Chicken & Tomato Risotto Recipe

Prep: 25 min. Cook: 25 min.

Yield: 4 Servings

25 25 50

Ingredients

3 cups chicken broth
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1-1/2 cups sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons butter
1 garlic clove, minced
1 cup uncooked arborio rice
1 cup meatless spaghetti sauce
1/4 cup grated Parmesan cheese

Directions

In a small saucepan, heat broth and keep warm. In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm.
In the same skillet, saute mushrooms and onion in butter until crisp-tender. Add garlic; cook 1 minute longer. Add rice; cook and stir for 3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.
Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.)
Stir in the spaghetti sauce, cheese and reserved chicken; cook and stir until thickened. Yield: 4 servings.

Nutritional Facts 1-1/4 cups equals 462 calories, 14 g fat (6 g saturated fat), 86 mg cholesterol, 1,186 mg sodium, 51 g carbohydrate, 3 g fiber, 31 g protein.

Originally published as Chicken & Tomato Risotto in Taste of Home August/September 2008, p37

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Chicken & Tomato Risotto

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Reviewed on Oct. 28, 2012 by hondapcgirl1

Good and easier than I thought it would be. Adding a spring of fresh minced basil to the top before serving. Very good. Will definitely make again and keep single servings on hand for work lunches.

Reviewed on Aug. 01, 2012 by NurseFleming

Good!! Added fresh tomatoes too!

Reviewed on Apr. 25, 2012 by Sager

Super good-added chunks of zucchini

Reviewed on Apr. 20, 2012 by deld

It was amazing! I found it very filling with the chicken so if you make it as a side dish, I just added zucchini, eggplant, and portobello mushrooms and it was amazing as well!

Reviewed on Aug. 30, 2011 by emilyditre

Delicious! Comes out perfect every time.

Reviewed on Jun. 07, 2011 by Casseroletron

This was so easy and it was very tasty. I used a spicy red pepper sauce and leftover chicken from our BBQ the night before. My family loved it!

Reviewed on Feb. 28, 2011 by ChrissyLukken

So easy and so delicious! I added asparagus which really added a nice fresh texture. I also replaced onion with leek. This is definitely one of my favourite risottos to make!

Reviewed on Jul. 06, 2010 by Melody077

Excellent dish indeed!! My extra added touch, is to add a cup of tomato's. Loved it!!

Reviewed on Apr. 12, 2010 by slug9000

I really enjoyed this recipe! I doubled the mushrooms and used tofu instead of chicken, and it was fabulous. Easy to make and tasty! I'd recommend adding crushed red pepper or cayenne pepper to spice it up a bit.

Reviewed on Jun. 08, 2009 by Riki919

EXCELLENT Dish!!!!!