Shelly's Recipe

CHICKEN AND TOMATO RISOTTO

Category: Chicken

1 tbsp butter
3 cloves garlic, minced
1 onion, chopped
1 1/2 tsp dried basil OR Italian herb seasoning
Salt and freshly ground pepper
1 1/2 cups short-grain rice (arborio OR Italian-style)
1 cup chicken stock
3 1/2 cups milk, divided
1 lb boneless skinless chicken thighs, cut into 1-inch chunks
1 zucchini
28 oz can diced tomatoes
1/2 cup freshly grated Parmesan cheese

In large pot, melt butter over medium-high heat; cook garlic, onion, basil, 1 tsp salt and 1/4 tsp pepper, stirring, for about 3 minutes or until garlic and onion are softened. Add rice and cook, stirring, for 1 minute.

Stir in chicken stock and then 3 cups of the milk; bring just to boil, stirring often. Stir in chicken. Cover, reduce heat to low and simmer for 15 minutes.

Meanwhile, dice zucchini. Drain tomatoes, reserving juice for another use. Stir zucchini and drained tomatoes into pot. Cook, covered, for 10 minutes longer, stirring twice, until rice is still slightly firm to the bite and the chicken is no longer pink inside. Stir in remaining milk and Parmesan cheese. Season with salt and pepper.