Have you ever wanted to fix a meal with a good bottle of wine, but did not know which bottle of wine would suite the meal? Look no further we have found two in one. This is National California Wine & National Chicken Month which brings two of our food items together. YUMMY!!! The wine of choice is Pinot Grigio and the chicken of choice is roasted.
Roasted Chicken and Portobello Risotto
Ingredients
- 2 Bacon (slices cut crosswise into thin strips)
- 4 tablespoons of butter, divided
- 3 cups mushroom caps(coarsely chopped portobello, 6 ounces)
- 1/2 teaspoon salt, divided
- 1 1/2 cups cooked chicken (shredded, 8 ounces)
- 6 tablespoons fresh parsley (chopped, divided)
- 1 1/2 cups arborio (uncooked, rice)
- 1/2 cup pinot grigio (dry white wine)
- 29 oz fat free less sodium chicken broth
- 1/2 cup fresh parmesan cheese (grated)
- 1/4 teaspoon black pepper
Directions
- Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add 1 teaspoon butter and mushrooms to drippings in pan; sauté 5 minutes. Sprinkle with 1/4 teaspoon salt. Stir in chicken and 4 tablespoons parsley. Set aside.
- Melt the remaining 3 teaspoons butter in a large saucepan over medium heat. Add shallots; cook 3 minutes. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 35 minutes total). Remove from heat. Stir in mushroom mixture, cheese, remaining 1/4 teaspoon salt, and pepper. Sprinkle with bacon and the remaining 2 tablespoons parsley.
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