Chicken Risotto
4 boneless, skinless chicken breasts
3 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 onion, finely chopped
2 cloves garlic, minced
2 cups uncooked regular long grain rice
4 cups chicken broth, regular strength
1 cup grated Parmesan cheese
2 tablespoons butter
Instructions: Cut chicken breasts into 1-1/2" pieces and sprinkle with salt and
pepper. In heavy saucepan, heat olive oil over medium heat. Add onion and
garlic, and cook for 5 minutes until tender. Add chicken pieces, and cook and
stir until chicken begins to brown, about 3 minutes. Add rice, and stir to coat.
Add 1 cup chicken broth, and cook until liquid is reduced, stirring frequently.
Continue to add chicken broth to keep rice covered, stirring frequently. Cook
about 25 minutes until rice is tender. Add cheese and butter just before serving
and stir to melt.