Pinot Noir Risotto With Rosemary Chicken

Pinot Noir Risotto With Rosemary Chicken
Photo by Tina Cornett

Ingredients

  • 2 leeks, cut into 2-inch strips
  • 2 (14 1/2-ounce) cans chicken broth
  • 1 tablespoon chopped fresh rosemary
  • ¼ cup butter or margarine, divided
  • 1 ½ teaspoons salt, divided
  • 1 tablespoon chopped fresh parsley
  • 1 ½ cups uncooked Arborio rice
  • + 8 more ingredients
    • 1 (750-milliliter) bottle Pinot Noir
    • 1 ½ teaspoons pepper, divided
    • 1 carrot, chopped
    • 1 celery stalk, chopped
    • Garnish: fresh rosemary sprigs
    • 6 skinned and boned chicken breast halves
    • 2 large shallots, chopped
    • 4 garlic cloves, minced

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 mix...

View full recipe at My Recipes

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