Saffron Chicken Risotto

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless skinless chicken breasts
• salt
• 1 dash white pepper
• 1 dash ground red pepper
• 1 tablespoon olive oil
• 1 cup sliced mushrooms
• 1/2 cup sliced green onion
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped celery
• 1 tablespoon butter
• 1 cup arborio rice
• 1 pinch powdered saffron
• 1/3 cup dry white
• 2 cups chicken broth, heated and kept warm
• 3 cups hot water
• 1/3 cup grated parmesan cheese
• 1/3 cup sliced black olives
• 1/3 cup heavy cream

Recipe

• 1 cut chicken into 1-inch chunks; season with salt and white pepper. heat oil in large skillet over medium-high heat. add chicken, mushrooms, onions, red bell pepper and celery. cook and stir until chicken is no longer pink in center. remove chicken and vegetables; set aside.
• 2 melt butter in skillet until hot. add rice and saffron; cook 2 to 3 minutes, stirring constantly. add ; stir until absorbed. stir in 1 cup broth; cook uncovered, until broth is absorbed, stirring frequently. continue stirring and adding remaining 1 cup broth and water, one cup at a time; allow each cup to be absorbed before adding another, until rice is tender and has a creamy consistency, about 25 to 30 minutes.
• 3 stir in cheese, olives, cream and chicken mixture; heat thoroughly. serve immediately.