Ingredients
- 2 tablespoon olive oil
- 1 lb boneless skinless chicken breasts, cubed
- 1 onion, diced
- 2 cups arborio rice
- 4 cups chicken stock
- 1 tablespoon olive oil
- 1 cup mushrooms
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 tablespoon Gourmet Garden Gourmet Garden™ Parsley Stir-In Paste, Stir-In Paste
- 2 tablespoons grated Parmesan
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Heat olive oil in a large pan. Sauté cubed chicken & diced onion for 4-5 minutes.
- 2 Stir in risotto rice. Cook, stirring, for 3 minutes. Gradually add chicken stock, stirring until fully absorbed before adding more. Continue gradually adding chicken stock until rice mixture is creamy and tender.
- 3 Heat olive oil In a small skillet over medium-high heat. Sauté mushrooms, cherry tomatoes & zucchini until softened.
- 4 Stir into risotto with Gourmet Garden Parsley Stir-In Paste. Serve with shredded parmesan. Enjoy!
Refried Black Beans with Cilantro, Garlic and Chili Pepper
![Refried Black Beans with Cilantro Garlic and Chili Pepper]( "Refried Black Beans with Cilantro Garlic and Chili Pepper")
