Chicken Risotto

Risotto Chicken Italian

Risotto Chicken Italian

Ingredients

• 1 pound chicken
• 3 tablespoons butter or margarine, divided
• 1/2 cup chopped onion
• 1 cup uncooked rice
• 1/3 cup dry white wine
• 2 cups chicken broth
• 1/4 cup grated Parmesan cheese
• ground white pepper to taste.
• 1/2 cup heavy cream

Method

1. Cook sausage in large skillet over medium heat
2. Remove from skillet; drain on paper towels
3. Set aside
4. Cook shrimp in 2 tablespoons butter until it turns pink
5. Remove from skillet; set aside
6. It will take approximately 25 to 30 minutes
7. Cook onion until soft in remaining 1 tablespoon butter
8. Add rice and stir 2 to 3 minutes
9. Add wine; stir until absorbed
10. Increase heat to medium high; stir in 1 cup broth
11. Cook, uncovered, stirring frequently, until broth is absorbed
12. Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency
13. Stir in cheese, pepper, cream, and reserved sausage and shrimp
14. Stir until mixture is creamy, about 2 to 3 minutes
15. Serve immediately