UA Cooperative Extension

Confetti Risotto Primavera

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April 17, 2021

  • Yields: 6 servings (1 cup per serving)

Ingredients

4 cups low-sodium chicken broth

1 pound skinless chicken breast or thigh pieces, cut into 1 inch chunks

1 tablespoon olive oil

½ cup onion, chopped

1 tablespoon fresh garlic cloves, chopped

1 cup red and yellow bell pepper, diced

1½ cup Arborio rice, or other short-grain rice

½ cup carrot, chopped

1 cup asparagus, thinly sliced (optional)

¼ cup parmesan cheese, grated

¼ cup fresh parsley, chopped

Directions

1.Wash hands with soap and warm water. Wash produce well and chop as directed.

2.In a large saucepan, bring broth to a boil. Reduce to a simmer.

3.Heat a large sauté pan over medium-high heat. Add the oil and brown chicken pieces on all sides then push to one side of pan.

4.On empty side of pan, stir in onion, garlic and red and yellow pepper then cook until soft and fragrant (about 4 minutes).

5.Push vegetables to side of pan and stir in rice. Cook for 2-3 minutes, stirring constantly until grains of rice start to become clear.

6.Stir in carrots and ½ cup broth.

7.Stir mixture constantly until moisture is absorbed.

8.Keep adding broth ½ cup at a time until all moisture is absorbed.

9.If using, add sliced asparagus and cook for 4-5 minutes until bright green.

10.Stir in parmesan cheese and parsley.

11.Serve immediately. Enjoy!

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Nutrition Facts

Serving Size1 cup
Calories338
Sodium153mg
Iron1mg
Protein25g
Cholesterol58mg
Sugar3g
Total Fat6g
Saturated Fat1.5g
Folate35mcg
Calcium61mg
Percent calories from fat15%
Total Carbohydrates44g
Dietary Fiber2g