Mediterranean Risotto
Prep Time
Cooking Mode
4 Extra Lean Mediterranean Chicken Breasts
3 tbsp First Cold Pressed Extra Virgin 100% Olive Oil
1 container White mushrooms, quartered
½ Red onion, diced
1 ½ cups Arborio Rice
6 tbsp Flame Roasted Red Pepper Tapenade
1 tbsp Aged Balsamic Vinegar of Modena
1 cup Thinly sliced Baby Spinach
1 cup Goat’s Milk Cheese Crumbles
¼ cup Chopped fresh basil
4 Extra Lean Mediterranean Chicken Breasts
3 tbsp First Cold Pressed Extra Virgin 100% Olive Oil
1 container White mushrooms, quartered
½ Red onion, diced
1 ½ cups Arborio Rice
6 tbsp Flame Roasted Red Pepper Tapenade
1 tbsp Aged Balsamic Vinegar of Modena
1 cup Thinly sliced Baby Spinach
1 cup Goat’s Milk Cheese Crumbles
¼ cup Chopped fresh basil
Directions
1Prepare chicken according to package directions. Heat oil in a Dutch oven set over medium heat; sauté mushrooms for 5 minutes or until golden.
2Add onion and cook 2 minutes. Stir in rice and add 2 cups (500 mL) hot water. Bring to a simmer, stirring often. When water absorbs, add another 2 cups (500 mL) water and cook, stirring often, until rice is al dente.
3Stir in the tapenade, vinegar, spinach, goat cheese and basil. Season to taste with salt and pepper. Slice chicken and serve over risotto.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
