Smoked Gouda Risotto with Chicken
Servings
2Serving size
about 2 cupsThis recipe can easily be multiplied and makes great leftovers.
Ingredients
| 6 ounces Boneless, skinless chicken thighs (trimmed and diced) |
| 1 large White onions (diced) |
| 2 clove Garlic, raw (sliced) |
| 1/2 cup Arborio rice |
| 1/2 tsp. Paprika |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 3 cup Water |
| 1 medium Zucchini (diced) |
| 1 ounce Mt. Olive - Roasted Red Peppers (1 roasted pepper packed in water, thinly sliced) |
| 2 ounce Gouda cheese (shredded) |
Instructions
When the pan is hot the chicken and cook until the outside is light brown.
Add the onions and garlic.
Cook for about 3 minutes until slightly softened. Stir frequently.
Add the arborio rice and paprika and stir well.
Cook for about 2 minutes. Stir frequently.
Add the salt, pepper and water.
Stir and when the rice is simmering reduce the heat to low.
Let the risotto simmer for about 10 – 15 minutes.
When the rice is almost done, add the zucchini and red pepper.
Stir and add a little more water if needed. Cook for two to five minutes until the zucchini has a bit of color on it
Add the gouda and fold in gently.
When the cheese is melted, serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Risotto is certainly one of my favorite dishes to make and making it a part of your cupboard is a really smart thing. If you have arborio rice, you almost always have a meal.
This is a good example of how easy it is to create a whole new dish with fresh flavors from just a few, inexpensive ingredients. The paprika gives it just a little spice, the chicken thighs a good depth of flavor, the zucchini and peppers sweetness and the gouda a soft smoky undertone.
This is a great guide for you to use to create your own risottos. Start with onions, shallots, or leeks. Add some garlic or spice, possibly some seafood or chicken, and maybe some veggies.