BASTA PASTA RISOTTO 3 T. unsalted butter 1 small Spanish onion, peeled and chopped 1 small head broccoli, roughly chopped 8 c. low-sodium chicken broth, heated to a simmer Salt and pepper 2 1-lb. boneless, skinless chicken breasts, sliced into thick medallions 2 c. arborio rice 1/2 c. freshly grated parmesan cheese 1/3 c. fresh, roughly chopped basil, plus additional for garnish 1/2 lemon
Melt 2 T. of the butter in a large saucepan over medium heat. Add the onion and broccoli, salt and pepper and cook for approximately 6 minutes, stirring frequently. Add enough hot chicken broth to cover the contents of the pan. Bring this to a simmer and cook for 15 minutes. Add the chicken and cook for 3 minutes or until it turns white. Add the rice, another dash of salt and pepper and one cup of hot broth. Cook, stirring frequently, until the broth is fully absorbed. Add another cup of broth. Continue the process until all the broth has been absorbed and the rice is tender, approximately 18 minutes. Add the remaining tablespoon of butter, the cheese and fresh basil. Squeeze fresh lemon juice over the top and serve. Serves 4. A single candle can illuminate an entire room. A true friend lights up an entire lifetime. Thanks for the bright lights of your friendship. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
