Smoked Paprika Risotto
Servings
4Serving size
about 2 1/4 cupsThis recipe can be multiplied and makes great leftovers. Reheat gently.
Ingredients
| 2 tsp. Olive oil |
| 2 large White onions (diced) |
| 8 ounces Crimini mushrooms (quartered) |
| 8 ounces Boneless, skinless chicken thighs (cut into 1/2 inch dice) |
| 1 cup Arborio rice |
| 1/8 tsp. Salt |
| 6 cup Water |
| 2 tsp.. Smoked paprika (regular or hot is OK) |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 2 ounce Semisoft goat cheese |
| 2 ounce Parmesan cheese (grated) |
Instructions
Heat over medium and add the onion.
Cook gently, stirring frequently, until the onions begin to turn translucent.
Increase the heat to high and add the mushrooms, then cook for about 10 minutes until they begin to caramelize.
Add the chicken and cook for about 3 minutes. Stir frequently, and when the chicken is lightly browned, add the arborio rice and stir.
Reduce the heat to medium high and cook for about 2 minutes, then add the salt, water, and smoked paprika.
Simmer on medium and check frequently to see how close the rice is to being done. And add more water if needed. The rice is done when it is still slightly firm but there is no grainy texture when chewed.
Add the beans, goat cheese, and parmesan. Cook for about 2 minutes, stirring gently, until 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
A great one pan meal that has it all: rich, savory, umami flavors with sweet and spicy paprika. The best part is that with the onions, beans, and mushrooms there’s a lot of added fiber and this makes a HUGE serving – almost too much to eat.