Lemon-Herb Risotto with Chicken and Haricots Verts

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Lemon-Herb Risotto with Chicken and Haricots Verts
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Meal Type Dinner, Lunch
Main Ingredient Chicken, Rice, Veggies
Calories 500 Calories
Cook Time 40 minutes
Servings
2 cup servings
Ingredients
Meal Type Dinner, Lunch
Main Ingredient Chicken, Rice, Veggies
Calories 500 Calories
Cook Time 40 minutes
Servings
2 cup servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Spray skillet with cooking spray. Cook chicken pieces over medium-high heat for 10 minutes each side. Set aside.
  2. Combine stock and 1 1/2 cups water in a large glass measure or microwave-safe bowl. Microwave at HIGH 2 minutes or until warm.
  3. Heat oil in a large saucepan over medium-high. Add onion, chopped fennel bulb, thyme and garlic; sauté 4 minutes. Add rice; cook 1 minute or until liquid evaporates, stirring constantly. Add 1 cup stock mixture; cook 4 minutes or until liquid has almost evaporated. Add 2 cups stock mixture, about 1/2 cup at a time, stirring often until each portion is absorbed before adding the next, about 12 minutes total. To create superb Risotto, the trick is to keep stirring!
  4. Stir in 1/4 cup stock mixture, beans and salt; cook 3 minutes or until liquid is absorbed. Stir in chicken; cook 4 minutes or until done. Stir in remaining 1/4 cup stock mixture, rind, and remaining ingredients. Serve immediately
Recipe Notes

500 Calories

Enjoy 2 cups of entrée with a bottle of Sparkling Black Raspberry ICE

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