In the summer, I use natural basil almost everyday. It's deliciously fragrant and adds an incredible freshness to almost every dish. In tonight's quick and simple dinner, the basil plays a key role in flavoring and coloring a creamy risotto. Be sure to grill a few extra chicken breasts the next time you cook, because you can use it in this recipe instead of purchasing a rotisserie chicken. Sliced tomatoes topped with oil and vinegar make a healthy side, as does a chunk of crusty Italian bread. For the recipe please
1 tablespoon olive oil
1 small white onion, chopped
1 cup Arborio rice
1 can (15 ounces) reduced-sodium chicken broth
1/2 cup white wine
1 can (8 ounces) peas, drained
6 ounces cooked chicken, in chunks
1/2 cup chopped, fresh basil
1/2 cup freshly grated Parmesan cheese
Salt and pepper, to taste
- Heat olive oil in a medium, non-stick saucepan over medium heat. Add onion; cook and stir for 5 minutes, until onion is translucent. Add rice; stir, coating rice with olive oil and onions.
- Pour in broth and wine. Simmer covered until stock is absorbed, about 20 minutes.
- Stir in peas, chicken, basil and Parmesan cheese. Season with salt and pepper to taste. Serve immediately.
Nutritional Information Per Serving: Calories 290; Total fat 8g; Saturated fat 2.5g; Cholesterol 45mg; Sodium 740mg; Carbohydrate 30g; Fiber 3g; Protein 21g; Vitamin A 6%DV*; Vitamin C 6%DV; Calcium 15%DV; Iron 8%DV; Folate 3%DV; Potassium 8%DV