Rotisserie Chicken and Vegetable Risotto
I use rotisserie chicken in this recipe for two good reasons. One in my area our wholesale club sells great rotisserie chickens and in fact they are cheaper than buying uncooked roasters so I use their electricity to cook instead of mine a good thing. Two they taste so darn good, fire roasted and I can use the leftover carcass to turn into homemade soup. So it really is a practical solution to use them plus it makes this recipe so much easier for a working mom to grab the chicken precooked. I know I run a recipe site but I am still a working mom first and have to think of my fellow moms.
So we have the chicken covered for our dish with the purchase of a rotisserie chicken the veggies are pretty straightforward too so this is as quick as you can basically get with a risotto recipe although you could use a crockpot one I am not a fan of this it is the cooking process that gives risotto its wonderful creamy texture that you lose in a crockpot. One of the things that makes risotto so special is the cooking process is different than most other rice cooking methods such as steaming and boiling. The adding of the liquid at a higher temperature and cooking it down faster than adding more liquid gives risotto a unique texture that the others don’t.
So this is the main reason I only present traditional cooking methods some things I just don’t believe in trying to cut corners when taste is on the line. I do love the crockpot and slow roasting of things like vegetables to save time but the bottom-line is not at the expense of taste. Taste and results are first and foremost not connivance that is not what great food is about. If suffering taste for time I will give time every time. So these risotto recipes are all held close to traditional method as possible because it is just superior and that is what counts.
- 1 rotisserie chicken, remove meat and chop (3 cups)
- 1¾ cups Lundberg Voyages White Arborio Rice
- 3 small zucchinis, chopped
- 1 cup baby leseur peas
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 3 tablespoons minced garlic
- 1 medium sweet onion, diced
- 6 cups low-sodium chicken stock
- ½ cup plain dry roasted peanuts
- 4 ounces baby bella mushrooms, sliced
- 1 teaspoon basil
- ½ teaspoon sage
- ½ teaspoon rosemary
- ¼ cup parmesan cheese, grated
- 1 tablespoon extra virgin olive oil
- In large skillet add the diced onion, and oil and cook on medium high for five minutes, or until the onion is slightly browned and becomes soft, add the mushrooms and cook until tender, add the zucchini and garlic. Add in the rice and stir continually until the rice is slightly browned add the zucchini.
- Add the stock one cup at a time waiting for the rice to absorb the liquid each time before adding the next cup, repeat the process until all the liquid has been used.
- Add peas, basil, rosemary, saga, and cooked chicken cover it and cook for three minutes on a medium heat.
- Remove from heat and blend in the rest of the ingredients and mix well until well incorporated. cover and let stand for five minutes.
- Taste and adjust seasoning and add salt and pepper as needed along with any other of the herbs it seems missing.
- Serve warm it should be creamy in constancy and rice should be tender.
If you are looking for the kitchen sink of risotto recipes this qualifies for that it has tons of good stuff in it and is more like a good Chinese stir-fry then a simple risotto. It has a full array of vegetables and to make the kids happy I included chicken in this one so they stopped worrying that mom was trying to pull a fast one on them with the last couple risotto recipes being all vegetarian. Now that doesn’t mean you couldn’t do this as a veggie only dish just switch out the chicken broth for vegetable broth and delete the chicken and it would be a very good vegetable risotto.