Chicken & Tomato Risotto Recipe

5 12 17
Chicken & Tomato Risotto Recipe
Chicken & Tomato Risotto Recipe photo by Taste of Home
Publisher Photo

Chicken & Tomato Risotto Recipe

Read Reviews
5 12 17
Publisher Photo
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
Recommended: 31 Meals in a Bowl
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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.
Originally published as Chicken & Tomato Risotto in Taste of Home August/September 2008, p37

Nutritional Facts

1-1/4 cups: 462 calories, 14g fat (6g saturated fat), 86mg cholesterol, 1186mg sodium, 51g carbohydrate (8g sugars, 3g fiber), 31g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.)
  4. Stir in the spaghetti sauce, cheese and reserved chicken; cook and stir until thickened. Yield: 4 servings.
Originally published as Chicken & Tomato Risotto in Taste of Home August/September 2008, p37

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Reviews forChicken & Tomato Risotto

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jesboc User ID: 6580965 141879
Reviewed Sep. 16, 2013

"It was good but not a 5 star"

MY REVIEW
mjlouk User ID: 1712085 158157
Reviewed Aug. 19, 2013

"This was really good. It does not really reheat very well though. Much better than the first risotto recipe I tried. Would be good with shrimp also."

MY REVIEW
hondapcgirl1 User ID: 866386 141878
Reviewed Oct. 28, 2012

"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."

MY REVIEW
NurseFleming User ID: 967315 158153
Reviewed Aug. 1, 2012

"Good!! Added fresh tomatoes too!"

MY REVIEW
Sager User ID: 2995972 174428
Reviewed Apr. 25, 2012

"Super good-added chunks of zucchini"

MY REVIEW
deld User ID: 5946148 141877
Reviewed Apr. 20, 2012

"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!"

MY REVIEW
emilyditre User ID: 4336399 179475
Reviewed Aug. 30, 2011

"Delicious! Comes out perfect every time."

MY REVIEW
Casseroletron User ID: 6028328 105523
Reviewed Jun. 7, 2011

"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!"

MY REVIEW
ChrissyLukken User ID: 5849533 175100
Reviewed Feb. 28, 2011

"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!"

MY REVIEW
Melody077 User ID: 1870607 158150
Reviewed Jul. 6, 2010

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

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