MENU
 
 
 
 

  • Chicken And Bean Risotto

    0 votes
    Chicken And Bean Risotto
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x onion minced
    • 2 x cloves garlic crushed
    • 1 x fresh red chile pepper seed, finely chop Or possibly 1 tsp chili pwdr
    • 6 ounce sliced mushrooms
    • 1/3 c. minced celery
    • 1 c. long-grain brown rice
    • 2 c. defatted chicken broth
    • 2/3 c. dry white wine
    • 8 ounce skinless boneless chicken breast diced
    • 14 ounce canned kidney beans liquid removed
    • 7 ounce canned corn kernels liquid removed
    • 2/3 c. golden brown raisins
    • 6 ounce broccoli flowerets small pcs
    • 2 Tbsp. minced fresh mixed herbs or possibly more to taste (Basil and flat-leaf parsley and thyme or possibly marjoram) salt and black pepper to taste

    Directions

    1. 1. Put the onion, garlic, chile, mushrooms, celery, rice, stock and wine in a saucepan. Cover; bring to a boil and simmer for 25 min (about 15 min shy of done.)
    2. 2. Stir in the chicken, beans, corn and raisins. Cook for another 10-15 min, till almost all the liquid has been absorbed.
    3. 3. Meanwhile, cook the broccoli in boiling water for 5 min, then drain thoroughly.
    4. 4. Stir in broccoli and minced herbs; toss to hot the herbs. Season to taste. Serve at once.
    5. Description: "Brown rice, red kidney beans, corn and broccoli all add in extra fiber to this risotto with chicken."

    Similar Recipes

    Leave a review or comment