Chicken-Artichoke Risotto With Gruyere Cheese

Submitted by Chef #1365024

"ReciMeals are designed to be complete meals that need only be accompanied by a beverage, and sometimes a side salad or slice of bread. A ReciMeal provides significant amounts of at least three of the five MyPyramid food groups: about 1/2 cup of fruits, 1/2 cup of vegetables, 1 ounce equivalent of grain foods, 2 ounces or the equivalent of lean meat or beans or 1 cup or the equivalent of milk per recipe serving. As a convenient one-dish meal, this elegant dish can be an easy pantry meal on its own, or deliciously accompanied by a garden salad with crusty bread. Made with protein-rich canned chicken, it’s just as delicious with canned turkey or crabmeat."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 1 cup sliced leek
• 1 cup arborio rice
• 1 (15 ounce) can reduced-sodium chicken broth
• 1⁄2 cup white wine
• 1 (10 ounce) can chicken, drained
• 1 (14 1/2 ounce) can artichoke hearts, drained
• 1⁄2 cup freshly grated gruyere or 1/2 cup swiss cheese
• 1⁄4 cup chopped fresh savory or 1 tablespoon dried savory
• salt and pepper, to taste

directions

1. Heat oil in a medium, non-stick saucepan over medium heat. Add leeks; cook and stir for 5 minutes, until leeks are softened. Add rice; stir, coating rice with olive oil and leeks. Pour in broth and wine.
2. Simmer covered until stock is absorbed and rice is still just slightly firm, about 20 minutes.
3. Gently stir in chicken, artichokes, cheese and savory. Cover; let sit for five minutes. Season to taste with salt and pepper. Serve immediately.
4. Nutritional Information Per Serving: Calories 320; Total fat 9g; Saturated fat 3.5g; Cholesterol 40mg; Sodium 900mg; Carbohydrate 31g; Fiber 1g; Protein 23g; Vitamin A 15%DV*; Vitamin C 15%DV; Calcium 20%DV; Iron 15%DV Per serving, this dish provides from MyPyramid: About 1/2 cup Vegetable Group; 1 ounce Grains Group; 2 1/2 ounces Meat and Beans Group *Daily Value.

Reviews

[Satyne]

This was delicious! Used fresh chicken and browned that slightly before adding the leeks. For method, I opted to make this like a regular risotto and poured a little liquid at a time (still only cooking for 20 mins) Finally used some sort of fancy swiss cheese because I couldn't get hold of Gruyere. Gorgeous flavours and a simple recipe to follow. Thanks for sharing it.