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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Pinot Noir Risotto With Rosemary Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions