Good to Go Italian Risotto

 Serves: 3            Preparation Time: 30 min

Good to Go Italian Risotto Preparation

Stove Top: Add pouch to boiling water, and boil for 5 minutes. Remove from heat, carefully cut open package.

OR Grilled: Preheat and oil grill; Remove chicken breast from package, and place on grill. Continue grilling for 3 minutes over med heat, flip and grill for an additional 3 minutes,

OR Microwave Pierce bag; place on a microwavable dish and heat on high for 1 minutes

Vegetable Risotto:

Heat olive oil in a med size skillet over medium heat. Sauté the onion and garlic in olive oil until onion is tender. Stir in the parsley, celery, salt, pepper and Arborio rice. Cook until celery is tender then add the mushrooms. Stir often so the rice does not brown.

Add vegetable stock or water, one cup at a time. When stock is absorbed, add another cup stirring often. When all the stock is used up and rice is tender, remove from heat and fold in butter and parmesan cheese. Add salt and pepper to taste.

Ingredients

Rissoto:

1 tbs

extra virgin olive oil

1

small onion, finely chopped

1

clove garlic

½ tsp

chopped fresh parsely

1 tsp

fresh chopped celery

1 cup

fresh sliced mushrooms

1½ cup

Arborio rice

4 cups

vegetable stock

½ tsp

butter

½ cup

grated parmesan cheese

 

Veggie Chick'n Breasts

 

pot of simmer water

2

Tuscan Veggie Chick'n Breasts