Risotto con Pollo
Servings
3Serving size
about 2 cupsThis recipe can be multiplied and makes great leftovers. It is actually better the second day. Keep in the refrigerator for no more than 48 hours.
Ingredients
| 1 tsp. Olive oil |
| 3 Tbsp. Pumpkin seeds (pepitas) |
| 2 clove Garlic, raw (minced) |
| 1 large White onions (red onion, diced) |
| 2/3 cup Arborio rice |
| 3 cup Water |
| 1 tsp. Paprika |
| 1/8 tsp. Saffron (about 20 threads) |
| 1/2 tsp.. Ground cumin |
| 1/2 tsp. Salt |
| 1/4 tsp., ground Black pepper |
| 1/2 Large Red bell peppers (diced) |
| 1/2 pepper, large (3-3/4 inch long, 3 inch dia) Yellow bell peppers (diced) |
| 12 cherry Grape or cherry tomatoes (halved) |
| 8 ounces Boneless, skinless chicken breast (cut into strips) |
| 1/2 cup Frozen peas (thawed) |
| 1 ounce Semisoft goat cheese |
| 3 Tbsp. Coriander (cilantro) leaves, raw |
Instructions
Add the diced onion and cook, stirring frequently, for about 5 minutes or until translucent. Add the arborio, water, paprika, saffron, cumin, salt and pepper. Cook over low-medium heat. Stir only occasionally to blend the spices.
As the rice nears being done, add the diced yellow and red peppers and the chicken.
Cook for about 7 to 10 minutes, then add the tomatoes, peas, goat cheese and cilantro to the rice and stir so that the goat cheese melts.
Serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Arroz Con Pollo is a Mexican dish often made casserole style using European rice. This recipe was a special request for the flavor of Arroz Con Pollo with the creaminess of risotto. It works really well. Enjoy!