Image of Chicken and Tomato Risotto Recipe

Chicken and Tomato Risotto Recipe

Image of Chicken and Tomato Risotto Recipe
  • Risotto is a patient chef's favorite fare, and this chicken and tomato masterpiece does not disappoint.
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 20 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 2


  • 1 small onion
  • 1 tsp olive oil
  • 1 tbsp olive oil
  • 4 cup low-sodium chicken broth
  • 2 medium tomatoes
  • 2 tbsp unsalted butter
  • 3 tbsp Garlic & Herb Seasoning Blend
  • 6 oz boneless, skinless chicken breast
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 cup Arborio rice


  1. Finely chop onion.
  2. Cut chicken breast into 1-inch pieces.
  3. Peel, seed and chop tomatoes.
  4. Heat oil in skillet over medium-high heat.
  5. Add onion and sauté for 1 to 2 minutes.
  6. Add chicken, tomatoes and 2 tablespoons seasoning and continue to cook, stirring frequently until chicken is cooked through. Set aside.
  7. Bring broth to a steady simmer in a medium-sized saucepan.
  8. Heat butter and olive oil in heavy 4-quart saucepan.
  9. Add Arborio rice. Using a wooden spoon, stir for 1 minute, making sure that the grains are well coated.
  10. Add broth 1/2 cup at a time and stir until completely absorbed.
  11. Continue adding broth (reserving 1/4 cup) until rice has cooked and absorbed the broth, approximately 18 minutes.
  12. When the rice is tender but still firm, add the reserved broth and the chicken mixture with the remaining seasoning.
  13. Turn off heat and immediately add Parmesan cheese and remaining broth if required.
  14. Serve immediately.