Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, healthy risotto with carrots, tomatoes, chicken. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Get a creamy risotto—without the fat—by using hearty-healthy extra virgin olive oil and calcium-rich half-and-half. Make Tomato-Chicken Risotto tonight for some creamy comfort food. Tomato-Chicken Risotto is made with a tasty sauce that blends cream cheese and tomatoes.
Healthy Risotto With Carrots, Tomatoes, Chicken is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Healthy Risotto With Carrots, Tomatoes, Chicken is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook healthy risotto with carrots, tomatoes, chicken using 8 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Healthy Risotto With Carrots, Tomatoes, Chicken:
- Make ready 2 tbsp Olive oil
- Make ready 1/2 large White Onion
- Take 3 large carrots
- Prepare 4 Tomatoes
- Prepare 2 Chicken breasts
- Prepare 1 1/4 cup Brown rice
- Make ready 2 tsp Salt
- Take 1 Parmesan cheese
Chicken and mushrooms turn this risotto into a filling main-course dish. Here, we add fresh basil and ripe tomatoes to this microwavable version of risotto. This convenient alternative to traditional stove-top risotto uses healthy, fiber-rich whole grains — either barley or. All Reviews for Risotto with Tomato, Corn and Basil.
Instructions to make Healthy Risotto With Carrots, Tomatoes, Chicken:
- Heat the olive oil in a sauce pan on low heat. Begin to finely chop the onion and add to the pan when simmering
- Let the onions and carrots sauté together for 10 minutes, turning the heat up to a medium flame. Add some water to the pan if starting to brown.
- While the onions are sautéing, finely chop the 4 carrots. Add to the pan once the onions turn translucent.
- Finely chop the 4 tomatoes and add to the pan along with 2 tsp of salt
- Let the onions, carrots and tomatoes cook together for 5 minutes, stirring occasionally.
- Chop the chicken breast into cubes and add to pan.
- Add 2 tall glasses of water to the pan
- When chicken has turned white, add the brown rice to the vegetable mixture.
- Let the rice cook for 30 minutes covered, stirring occasionally
- Add extra water if needed. When the rice is fully cooked and all the water is absorbed, it's ready to serve
- Sprinkle Parmesan cheese on top of desired
- Enjoy!
I added chicken broth instead of the water and eliminated the salt. I also added some shrimp and it was great. This risotto actually bakes in the oven with the chicken and the tomato and basil flavorings get stirred in at the very end. I used bone-in chicken thighs for this dish because I really think they're one of the best candidates for a one pot meal. The bone-in chicken thighs consistently come out moist and.
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