Chicken " Soup " Risotto Style!

Recipe by Amy Duchesne
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • On med-high heat sauté cubes of chicken in olive oil until cooked through.
  • Add some salt and pepper to taste.
  • Add veggies, herbs, and salt again for flavor and to sweat the veggies
  • Deglaze the pan if it`s sticking, with 1/2 of water or stock. Get all the bits off the bottom -- that`s flavor!
  • Add chicken stock, water, bouillion and worchestershire sauce- incorporate well.
  • Bring to a boil and reduce heat.
  • Once the carrots are tender or even 15 mins before the carrots are done, add the rice.
  • Let boil for a minute or two, then reduce the heat and cover -- keep an eye on it and stir when needed.
  • It`s ready when the liquid has been absorbed by the rice and you have a creamy consistency -- and of course when the rice is tender!LOL.
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