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Chicken risotto

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Ingredients/Components

water
oil - 2 Tbsp
chopped dates - 1/2 c
green onions, sliced - 2 item
soy sauce - 1 Tbsp
chopped parsley - 2 Tbsp
sliced mushrooms - 3 c
medium onion, chopped - 1 item
slices bacon, cut up - 2 item
uncooked regular long grain rice - 1 c
chicken bouillon cubes, crumbled - 2 item
cut up, cooked chicken - 2 c
thinly sliced dried apricots - 1/2 c
chopped, unsalted cashews - 1/4 c

How to make chicken risotto:

Heat oil in skillet over medium heat. Cook mushrooms, onion and bacon in oil over medium heat for 10 minutes until vegetables are tender. Stir in rice; cook for 5 minutes. Stir in water, soy sauce and bouillon. Heat to boiling, stirring occasionally. Reduce heat. Cover and simmer for about 20 minutes or until liquid is absorbed and rice is tender. Stir in remaining ingredients. Cover and let stand 15 minutes before serving.

Recipe categories: Chicken, Poultry, Rice.

Rating:

3.2

Average rating: 3.2, total votes: 5

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