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Photo: Tina Cornett Photo by: Photo: Tina Cornett

Pinot Noir Risotto With Rosemary Chicken

Southern Living OCTOBER 1997

  • Yield: 6 servings


  • 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


Heat wine and broth in a large saucepan over medium-high heat.

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.

Sprinkle remaining 1 teaspoon salt, remaining 1 teaspoon pepper, and chopped fresh rosemary evenly over chicken.

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.


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Pinot Noir Risotto With Rosemary Chicken Recipe