Quick Chicken Primavera Risotto

Name: Quick Chicken Primavera Risotto
Yield: 6 servings
Ingredients: 2 boneless, skinless chicken breasts (about 6 oz/175 g each); Salt and coarsely ground black pepper; olive oil; 1 lemon, cut in half crosswise; 1 medium onion; 1 large garlic clove, pressed; 2 pkg (8.8 oz/250 g) each buttery or roasted chicken flavor pre-cooked rice; 1 medium carrot, peeled and cut into julienne strips; 1 medium zucchini; 2 plum tomatoes, seeded and diced; 2-2 1/2 cup (500-625 mL) chicken broth; 1/2 cup (2 oz/125 mL) grated Asiago cheese; 1/4 cup (50 mL) snipped fresh basil; 2 oz (60 g) marscarpone cheese or cream cheese (optional); Asiago Crisps (optional)

Caramelized lemon halves add a splash of smoky, mellow lemon flavor to this satisfying main dish.

Ingredients

2 boneless, skinless chicken breasts (about 6 oz/175 g each)
Salt and coarsely ground black pepper
olive oil
1 lemon, cut in half crosswise
1 medium onion
1 large garlic clove, pressed
2 pkg (8.8 oz/250 g) each buttery or roasted chicken flavor pre-cooked rice
1 medium carrot, peeled and cut into julienne strips
1 medium zucchini
2 plum tomatoes, seeded and diced
2-2 1/2 cup (500-625 mL) chicken broth
1/2 cup (2 oz/125 mL) grated Asiago cheese
1/4 cup (50 mL) snipped fresh basil
2 oz (60 g) marscarpone cheese or cream cheese (optional)
Asiago Crisps (optional)

Directions

Flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer. Season both sides with salt and black pepper. Lightly spray (12-in.) Skillet with oil using Kitchen Spritzer; heat over medium-high heat 1-3 minutes or until shimmering. Arrange chicken and lemon halves, cut sides down, in Skillet; cook 6-8 minutes or until chicken is no longer pink, turning chicken once (do not turn lemon halves). Remove chicken and lemon from Skillet. Cool slightly; slice chicken into 1/2-inch pieces using Chef's Knife and set aside.
Chop onion using Food Chopper. Lightly spray same Skillet with additional oil. Cook onion and garlic pressed with Garlic Press over medium heat 4-6 minutes or until onion is tender.
Add rice; juice caramelized lemon halves into Skillet using Citrus Press. Cook and stir 3-4 minutes or until juice is completely absorbed into rice. Cut carrot into julienne strips using Julienne Peeler. Slice zucchini using Crinkle Cutter. Seed tomatoes; dice using Utility Knife. Add vegetables and 2 cups of the broth to Skillet; bring to a boil. Reduce heat to medium; simmer 4-5 minutes or until broth is slightly thickened. Stir in chicken; cook until heated through.
Remove risotto from heat. Add Asiago cheese and basil; stir until cheese is melted and sauce is thickened (adjust sauce consistency with additional broth, if necessary). Stir in mascarpone cheese, if desired. Serve with Asiago Crisps, if desired.

Yield:

6 servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 260, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 40 mg, Carbohydrate 31 g, Protein 19 g, Sodium 790 mg, Fiber 2 g

Cook's Tips:

If desired 3 cups hot cooked converted rice prepared in the Rice Cooker Plus can be substituted for the pre-cooked rice. For best flavor, prepare rice with chicken broth instead of water.

Marscarpone cheese is a rich Italian-style cream cheese that has a slightly sweet flavor. It can be found in ethnic grocery stores and large grocery stores.