Caprese Chicken Risotto
Our full-flavored Caprese Chicken Risotto recipe will surely be on your go-to dinner list. All of the ingredients of this flavorful recipe simmer together in Keystone Chicken Broth and recipe ready Keystone Chicken to make a meal that’s not only easy to make but, more importantly, delicious! 2023 Keystone Cookbook Recipe.
Ingredients
- 1 can (28 oz.) Keystone Chicken, drained
- 2 cans (28 oz.) Keystone Chicken Broth
- 2 Tbsp. Oil
- 1 Onion, chopped
- 3 Garlic cloves, chopped
- 2 1/2 cups Arborio rice
- 9 oz. Cherry tomatoes
- 1/2 tsp. Salt
- 1/2 tsp. Black pepper
- 3 Tbsp. Pine nuts
- 9 oz. Mozzarella cheese
- 2/3 cup Basil pesto
Steps
- Heat most of the oil in a large pan or wok over medium heat, add the onion and garlic, and cook until soft and translucent, stirring regularly.
- Add the arborio rice and mix well to combine.
- Add a splash of the chicken broth, bring to a gentle simmer, and stir regularly, allowing the majority of the stock to be absorbed before adding more; add 1–2 cups at a time as needed.
- While the rice simmers, add the cherry tomatoes and Keystone Chicken to a baking dish, sprinkle with salt and pepper, drizzle with a little more oil, and roast at 375°F for around 25 minutes or until the tomatoes are soft.
- Toast the pine nuts in a dry frying pan over medium heat until golden brown, shaking the pan regularly, then remove immediately to stop further browning.
- Continue adding the chicken broth to the risotto until the rice is soft; this usually takes around 30–40 minutes.
- Add pieces of mozzarella cheese to the risotto along with half of the roasted tomatoes, half of the basil pesto, and a generous amount of black pepper, and mix gently until the mozzarella has melted; serve topped with the remaining roasted tomatoes, the toasted pine nuts, and drizzled with the remaining pesto.