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Chicken & Tomato Risotto

 Chicken & Tomato Risotto
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
4 ServingsPrep: 25 min. Cook: 25 min.

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.

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Chicken & Tomato Risotto (continued)

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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.