One of the benefits of quarantine? Upgrading my cooking skills. Although I am no professional chef, I have always found a cooking to be a creative process that I enjoy and allows me to de-stress. With more time in my hands recently, I have taken time into cooking and creating plates that I had been wanting to do for a while, but never really took the time. From one of my recent trips to Wholefoods, I made a tasty chicken risotto, inspired by a plate I had during my recent trip to Portugal. It was fairly simple and quick. Being guided through the risotto box was a plus, while still having a homemade taste.
Here is the finished product:
Cook time: About 30 minutes
- 1 chicken breast
- 1 box of risotto 5.5 oz ( I used Lundberg brand)
- 2 tbsp of chopped chives or green onion. (may also be replaced with asparagus)
- Parmesan cheese
- 2 cups of water
- 1/2 cup of milk
- As stated on the directions of the box, in a medium pot, pour the risotto with half a tablespoon of olive oil and and let sit on medium/high for two minutes.
- Pour in 2 cups of water, 1/2 cup of milk, bring to a boil and stir as needed. Bring the boil to a simmer and cook uncovered for about 20 minutes until the rice is tender.
- While risotto is cooking, prep the chicken by cutting a chicken breast into smaller pieces as seen in the photo. (I fist cut horizontally throughout and then vertically a few times).
- Season to your taste ( I used pepper, garlic powder, thyme, and adobo).
- Toss the chicken chunks into a large pan and heat until golden; add thinly chopped green onion or chives. (for added taste and color, I added in about 2 tbsp of tomato sauce).
- Once the risotto is fully cooked, set aside and then serve with your desired amount of chicken. Top with some parmesan cheese if desired.
For more food inspiration, be sure to follow my Pinterest board!