Chicken Risotto with Basil and Parmesan
1 tablespoon olive oil
1 small white onion, chopped
1 cup Arborio rice
1 can (15 ounces) reduced-sodium chicken broth
1/2 cup white wine
1 can (8 ounces) peas, drained
1 can (6 ounces) chunk chicken, drained
1/2 cup chopped, fresh basil
1/2 cup freshly grated Parmesan cheese
Salt and pepper, to taste
Heat olive oil in a medium, non-stick saucepan over medium heat. Add onion; cook and stir for 5 minutes, until onion is translucent. Add rice; stir, coating rice with olive oil and onions.
Pour in broth and wine. Simmer covered until stock is absorbed, about 20 minutes. Stir in peas, chicken, basil and Parmesan cheese. Season with salt and pepper to taste. Serve immediately.
Nutritional Information Per Serving: Calories 290; Total fat 8g; Saturated fat 2.5g; Cholesterol 45mg; Sodium 740mg; Carbohydrate 30g; Fiber 3g; Protein 21g; Vitamin A 6%DV*; Vitamin C 6%DV; Calcium 15%DV; Iron 8%DV; Folate 3%DV; Potassium 8%DV*Daily Value
Pairs Well With
Convenience from your pantry – easy to make, good for you! With protein-rich, canned chicken on your shelf, you’re prepared to turn popular risotto into a hearty, protein-rich main dish. Just add a crisp, colorful salad and crusty Italian bread and dinner is complete!