Green Chile Risotto
Cuisine: Southwestern
Author: Heather Blake
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Bursting with flavor
Ingredients
  • 1 tbs butter
  • 2 tbs olive oil
  • 1 cup diced onions
  • 3 - 4 cloves garlic minced
  • 1½ cups of diced chicken breast
  • 1 red pepper diced small
  • 1½ cups diced green chile
  • 1 cup arborio rice
  • 1 tsp pepper
  • 1 tsp ground cumin
  • ½ tsp kosher salt
  • a pinch of cayenne pepper
  • 1 cup Monterrey Jack cheese
  • 4 cups of chicken broth
  • ½ white wine (optional)
  • ¼ cup fresh cilantro chopped
Instructions
  1. Heat chicken broth and wine in a separate sauce pan.
  2. In a large pan heat olive oil and butter over medium heat.
  3. Add onions, garlic, chicken, red peppers, green chile, salt, pepper, cumin and cayenne and cook until translucent. About 7 minutes.
  4. Add arborio rice and cook until a "white" dot shows up in the middle of the rice (about 2 minutes).
  5. Slowly add 1 cup of chicken.
  6. When the liquid is absorbed add another cup.
  7. Keep doing this until all the liquid is absorbed. It should take about 25 minutes (at high altitude, maybe a little less at sea level).
  8. When you are down to your last cup add the cheese and adjust seasoning if you need too!
  9. Add fresh cilantro
  10. Enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/sides/rice/green-chile-risotto/