I made a full chicken over the weekend so I had leftovers to make in to other meals. The Spring Risotto I made features colorful green leeks, red bell pepper, and orange bell pepper.
Ingredients:
1.5 cups Arborio rice
3 cups low sodium chicken broth
3 cloves diced garlic
1/2 cup diced sweet onion
olive oil to saute' aromatics
2 cups diced vegetables
1 cup diced chicken
3/4 cups Italian cheese blend
Instructions
Satue' the onion and garlic in a pot with a few TBSP olive oil on medium heat
Add rice and coat with the oil and aromatics mixture
Add broth and turn heat to low
1/2 way through cooking, add the chicken and vegetables
(Monitor liquid absorption - you may need to add more to soften rice)
Just before the liquid is absorbed, add the cheese and mix
Add basil leaf on top when you serve
Read more from DeliciousLiving about Spring Vegetables in Stores Now!
Welcome to my Gluten Free food blog! I believe life is a blank canvas; a masterpiece waiting to be created through food, fitness, family, and friends. Eating healthy is a priority of mine and this blog can help you eat healthy too! My family and friends include people with a variety of special dietary needs. Each recipe highlighted here is versatile and celebrates what we CAN eat. When you find a recipe you love, all you have to do is make a little change to make it work for your dietary needs!
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