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Servings4
Ingredients
- 1 ½ pounds boneless, skinless chicken breast
- ¼ teaspoon salt
- ⅛ teaspoon ground white pepper
- 1 tablespoon olive oil
- 1 cup mushrooms, sliced
- ½ cup green onions, sliced
- ½ cup red bell pepper, chopped
- ½ cup celery, chopped
- 1 tablespoon butter
- 1 cup uncooked U.S. arborio or medium grain rice
- pinch of ground saffron
- ⅓ cup dry white wine
- 2 cups chicken broth
- 3 cups water
- ⅓ cup Parmesan cheese, grated
- ⅓ cup black olives, sliced
- ⅓ cup heavy cream
Directions
- Cut chicken into 1-inch chunks; season with salt and white pepper.
- Heat oil in large skillet over medium-high heat until hot. Add chicken, mushrooms, onions, red pepper and celery. Cook and stir until chicken is no longer pink in center. Remove chicken and vegetables; set aside.
- Melt butter in skillet until hot. Add rice and saffron; cook 2 to 3 minutes, stirring constantly.
- Add wine; stir until absorbed. Stir in 1 cup broth; cook, uncovered, until broth is absorbed, stirring frequently. Continue stirring and adding remaining 1 cup broth and water, one cup at a time; allow each cup to be absorbed before adding another, until rice is tender and has a creamy consistency, about 25 to 30 minutes.
- Stir in cheese, olives, cream and chicken mixture; heat thoroughly. Serve immediately.
Nutrition Facts
- Calories 294
- Total Fat 6g
- Cholesterol 73mg
- Sodium 437mg
- Carbohydrates 25g
- Dietary Fiber 1g
- Protein 30g