Risotto With Chicken And Roasted Peppers Recipe

Name: Risotto With Chicken And Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper halved and seeded; 1 yellow bell pepper halved and seeded; 1 quart chicken broth about; 1/4 cup Mazola Corn Oil; 8 ounces boneless skinless chicken breasts cut into 1/2-inch cubes; 1/2 cup chopped onion; 2 cloves garlic minced; 1 1/2 cups arborio rice; 1 cup dry white wine; 3/4 cup grated Parmesan cheese freshly, 3 ounces; 1/2 cup fresh basil leaves thinly sliced; 1/8 teaspoon ground black pepper freshly

Servings: persons

1 red bell pepper halved and seeded
1 yellow bell pepper halved and seeded
1 quart chicken broth about
1/4 cup Mazola Corn Oil
8 ounces boneless skinless chicken breasts cut into 1/2-inch cubes
1/2 cup chopped onion
2 cloves garlic minced
1 1/2 cups arborio rice
1 cup dry white wine
3/4 cup grated Parmesan cheese freshly, 3 ounces
1/2 cup fresh basil leaves thinly sliced
1/8 teaspoon ground black pepper freshly

1
Place bell peppers, cut side down, on baking sheet lined with foil. Flatten with palm of hand. Broil 3 inches away from heat until blackened. Remove from oven. Wrap peppers in the foil; let stand 10 minutes to loosen skin. Peel off skin; chop peppers and set aside.
2
Heat chicken broth in a medium saucepan over low heat; simmer, don't boil.
3
Heat 2 tablespoons oil in a large deep skillet over medium-high heat. Add chicken and cook 3 to 5 minutes or until completely cooked through. Remove chicken from pan and set aside.
4
Return skillet to heat and reduce heat to medium. Heat remaining 2 tablespoons oil. Add onion and garlic; cook 2 minutes, stirring frequently. Add rice; cook and stir 5 minutes. Add wine; cook 1 minute or until wine is absorbed, stirring constantly. Add a ladleful of broth, stirring frequently, adding more as broth is absorbed. Continue adding broth and cooking, stirring frequently, until rice is al dente, 20 to 25 minutes (add a little hot water if necessary). Stir in chicken and roasted bell peppers; cook 2 minutes, stirring constantly.
5
Remove from heat. Stir in Parmesan cheese and basil; season with black pepper. Serve immediately.

515

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 1 red bell pepper halved and seeded, 1 yellow bell pepper halved and seeded, 1 quart chicken broth about, 1/4 cup Mazola Corn Oil, and more.

Yes, Risotto With Chicken And Roasted Peppers 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!

Risotto With Chicken And Roasted Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions