Shelly's Recipe

CHICKEN RISOTTO WITH SPRING VEGETABLES

Category: Rice/Risotto

3 tbsp butter
2 tbsp olive oil
1 lb boneless, skinless chicken breasts
1/2 tsp salt
1/4 tsp pepper
1 medium onion, finely chopped
1 1/2 cups long-grain white rice
3 cups chicken stock
1/2 (5 oz) pkg frozen cauliflower florets, thawed
2 medium carrots, peeled and diced
1 stalk celery, diced
1 cup drained tomatoes, diced
4 oz asparagus, cut into 1/2 inch lengths
1/2 cup grated parmesan cheese
1 tsp basil or parsley

Heat butter and oil over medium heat. Add chicken and saute, stirring constantly, until no longer pink on the outside, about 5 minutes. Sprinkle with half salt and pepper. Transfer to a plate and set aside.

Add onion and saute until limp, about 5 minutes. Stir in the rice, and then add the stock and remaining salt and pepper. Cover and bring to a boil, reduce heat to low, and simmer for 10 minutes. Stir in vegetables (except tomatoes and asparagus), cover, and simmer for 5 minutes. Return the chicken to the skillet and stir in the tomatoes and asparagus. Cover and simmer until rice and vegetables are tender, about 5 minutes more. Remove from heat, stir in cheese and herbs. Serves 4-6