Chicken Risotto

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

 * 1) Season Chicken with salt and pepper.
 * 2) Cook in oil in large skillet until brown; remove and set aside.
 * 3) Cook Onion, carrots and celery in butter in same skillet over medium-high heat until tender crisp.
 * 4) Add rice; stir 2 to 3 minutes.
 * 5) Add wine; stir until absorbed.
 * 6) Stir in 1 cup stock.
 * 7) Cook, uncovered, stirring frequently, until stock is absorbed.
 * 8) 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.
 * 9) It will approximately 25 to 30 minutes.
 * 10) Stir in tomato, Cheese and reserved Chicken.
 * 11) Garnish with Cheese, if desired.