Pinot Noir Risotto With Rosemary Chicken

Photo: Tina Cornett

Yield: 6 servings
Recipe from Southern Living

More From Southern Living


Ingredients

  • 1 (750-milliliter) bottle Pinot Noir
  • 2 (14 1/2-ounce) cans chicken broth
  • 1/4 cup butter or margarine, divided
  • 2 large shallots, chopped
  • 1 carrot, chopped
  • 2 leeks, cut into 2-inch strips
  • 1 celery stalk, chopped
  • 4 garlic cloves, minced
  • 1 1/2 cups uncooked Arborio rice
  • 1 1/2 teaspoons salt, divided
  • 1 1/2 teaspoons pepper, divided
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 6 skinned and boned chicken breast halves
  • Garnish: fresh rosemary sprigs

Preparation

  1. Heat wine and broth in a large saucepan over medium-high heat.
  2. Melt 2 tablespoons butter in a large heavy skillet over medium-high heat; add shallots and next 4 ingredients, and sauté until tender. Add rice, and sauté, stirring constantly, 1 minute. Reduce heat to medium; add 1/2 cup hot wine mixture; cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining wine mixture, 1/2 cup at a time. (Cooking time about 30 minutes.) Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and parsley; keep warm.
  3. Sprinkle remaining 1 teaspoon salt, remaining 1 teaspoon pepper, and chopped fresh rosemary evenly over chicken.
  4. Melt remaining 2 tablespoons butter in a 12-inch skillet over medium heat; add chicken, and cook 3 minutes on each side or until done. Cut chicken lengthwise into slices, cutting to within 1/2 inch of opposite end. Spoon risotto onto serving plate. Top with chicken, spreading slices to fan; garnish, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pinot Noir Risotto With Rosemary Chicken Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy