Chicken Risotto

Prep Time: 0 mins

Total Time: 0 mins

Servings: 8

Ingredients

2zucchini, thinly sliced

2green onions, sliced

2cupsskinless chicken, cooked, diced

1/2 teaspoonsalt

1/2 teaspoonthyme

2tablespoonspimientos, Chopped

3cupsrice, Cooked

1/4 cupcheese, Grated

Directions

Cook the zucchini and onions in small amount of water until tender, about 5 to 10 min.

Add other ingredients, except for cheese.

Cook and stir until heated through.

Remove from heat, stir in cheese, serve.

Reviews

“Yum! A healthy quick meal that used up several things I had on hand. My Hubby and I agree that it’s a keeper and he doesn’t say that about much. I sauteed red onion in place of the green onion in some olive oil and then added zucchini I had sliced on my mandolin. When it was almost done I added garlic, thyme, salt, fresh ground black pepper and roasted red peppers instead of pimentos. I then tossed in cooked millet in place of the brown rice and used kasseri and parmesan cheeses. I tossed the chicken with Lawry’s season salt. Freddy cat says hi! Made for kittencalskitchen.com tag game.”

“I added this to Recipe #111450 omitting the thyme as I used basil.It was lovely and made for a filling, enjoyable dinner.”

“This was pretty good but a bit bland according to my hubby.I sprinkled some red pepper on his and he ate it fine after that.”

“I love a recipe that lets you create a new meal with leftovers (chicken and rice).My risotto used fresh thyme which is abundantly growing right now and brown rice.For the cheese, I used Gouda which worked really well.A couple of tips to get the creaminess of risotto; at the point you add the rice to the sauce pan also add a little water so that the rice begins to release some starch forming a creamy base.Also, reduce the heat when you add the cheese so that it doesn’t scorch. Thanks Lauralie.”

“I did not use the pimentos and this was still a very good dinner. Quick to make, had a salad and rolls. “