Pinot Noir Risotto With Rosemary Chicken Recipe

Name: Pinot Noir Risotto With Rosemary Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (750-milliliter) bottle Pinot Noir; 2 (14 1/2-ounce) cans chicken broth; 1/4 cup butter or margarine, divided; 2 large shallots, chopped; 1 carrot, chopped; 2 leeks, cut into 2-inch strips; 1 celery stalk, chopped; 4 garlic cloves, minced; 1 1/2 cups uncooked Arborio rice; 1 1/2 teaspoons salt, divided; 1 1/2 teaspoons pepper, divided; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh rosemary; 6 skinned and boned chicken breast halves; Garnish: fresh rosemary sprigs

Servings: persons

1 (750-milliliter) bottle Pinot Noir
2 (14 1/2-ounce) cans chicken broth
1/4 cup butter or margarine, divided
2 large shallots, chopped
1 carrot, chopped
2 leeks, cut into 2-inch strips
1 celery stalk, chopped
4 garlic cloves, minced
1 1/2 cups uncooked Arborio rice
1 1/2 teaspoons salt, divided
1 1/2 teaspoons pepper, divided
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
6 skinned and boned chicken breast halves
Garnish: fresh rosemary sprigs

1
Heat wine and broth in a large saucepan over medium-high heat.
2
Melt 2 tablespoons butter in a large heavy skillet over medium-high heat; add shallots and next 4 ingredients, and saute until tender. Add rice, and saute, stirring constantly, 1 minute. Reduce heat to medium; add 1/2 cup hot wine mixture; cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining wine mixture, 1/2 cup at a time. (Cooking time about 30 minutes.) Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and parsley; keep warm.
3
Sprinkle remaining 1 teaspoon salt, remaining 1 teaspoon pepper, and chopped fresh rosemary evenly over chicken.
4
Melt remaining 2 tablespoons butter in a 12-inch skillet over medium heat; add chicken, and cook 3 minutes on each side or until done. Cut chicken lengthwise into slices, cutting to within 1/2 inch of opposite end. Spoon risotto onto serving plate. Top with chicken, spreading slices to fan; garnish, if desired.

852

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (750-milliliter) bottle Pinot Noir, 2 (14 1/2-ounce) cans chicken broth, 1/4 cup butter or margarine, divided, 2 large shallots, chopped, and more.

Yes, Pinot Noir Risotto With Rosemary Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pinot Noir Risotto With Rosemary Chicken

How did you like this recipe?

Frequently Asked Questions