Chicken Risotto

Description
Makes 6 servings

Ingredients

 * 2 chicken breasts, skinned, boned, and cut into small pieces
 * 1/2 teaspoon salt
 * 1/4 teaspoon ground white pepper
 * 1 tablespoon olive oil
 * 1 cup chopped onion
 * 1/2 cup chopped carrots
 * 1/2 cup chopped celery
 * 1 tablespoon butter
 * 1 cup uncooked U.S. arborio or medium grain rice
 * 1/3 cup dry white wine
 * 2 cups chicken stock
 * 1 medium tomato, seeded and chopped
 * 1/4 cup grated Parmesan cheese
 * Additional grated Parmesan cheese for garnish (optional)

Directions
Season chicken with salt and pepper. Cook in oil in large skillet until brown; remove and set aside.

Cook onion, carrots and celery in butter in same skillet over medium-high heat until tender crisp. Add rice; stir 2 to 3 minutes. Add wine; stir until absorbed. Stir in 1 cup stock.

Cook, uncovered, stirring frequently, until stock is absorbed. Continue stirring and adding remaining 1 cup stock and 3 cups water, allowing each to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will approximately 25 to 30 minutes. Stir in tomato, cheese and reserved chicken. Garnish with cheese, if desired.