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Risotto is one of my all-time favorite dishes. I used to labor over the stove, patiently adding the hot stock a little at a time to ensure the tender, creamy kernels of rice that mark a good risotto. Time is not on my side these days, but I still love risotto, so I start with a good packaged mix and quickly build a delicious main course that everyone loves. Serve with a green salad and crusty bread.
Yield: 6 servings
1 Tbs olive oil
1 medium zucchini, trimmed and cut into 1/2-inch chunks
2 Tbs butter
1 medium onion, chopped (about 3/4 cup)
1 tsp jarred minced garlic
2 (5.2 ounce) boxes risotto Milanese-flavored rice mix
1 (14 1/2 ounce) can fat-free less-sodium chicken broth (about 1 3/4 cups)
1 3/4 cups water
2 cups bite-size chunks rotisserie chicken
1 cup red grape tomatoes, cut in half
3/4 cup already-shredded Parmesan cheese, plus more for serving, if desired
salt, to taste
1/2 tsp white pepper
2 Tbs finely chopped flat-leaf (Italian) parsley
Heat the oil in a 3-quart saucepan over medium heat. Add the zucchini and cook, stirring frequently, until it just begins to soften, about 3 minutes. Scoop into a bowl and set aside.
Return the pan to the stove over medium heat. Add the butter, onion, and garlic, and cook, stirring frequently, until the onion begins to soften, about 2 minutes. Add the rice mix, stir well to break up any clumps, and cook for 2 minutes, stirring constantly.
Raise the heat to medium-high, add the broth and water and bring to a boil, stirring occasionally. Turn the heat to low and simmer, partially covered, until the rice is almost tender and most of the liquid is absorbed, about 15 minutes. Stir in the zucchini, chicken, tomatoes, cheese, salt, and pepper. Cover. Cook until heated through, about 3 more minutes, stirring frequently. Stir in the parsley. Serve, sprinkling with additional cheese if desired.
Serving Suggestion: This reheats well.
Serving Suggestion: This makes a good, quick company meal when paired with a glass of wine.
Recipe courtesy of Rotisserie Chickens to the Rescue by Carla Fitzgerald Williams. Copyright © 2003 Carla Fitzgerald Williams. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.