Chicken and Vegetable Risotto. Cozy, comfy, and creamy without even a hint of dairy. One of my favorite meals for sick days or new mamas.
So… I missed my Monday post. *Sigh* It was photographed, edited, and just needed the words. I typically get those taken care of on Friday or Saturday, then set it to post for Monday. Long story short: the weekend was a tough one, and Milo and I still have lingering effects of the Death Cold. You know what they say… mom’s don’t get sick days.
If they did, their moms would come over and make them this.
This recipe is as close to chicken noodle soup as you can get without actually making soup. It’s flavorful, comforting, and simple. Risotto is one of those things that conjures images of luxury and soft lighting and close-your-eyes goodness. Usually, that comes from a hefty dose of Parmesan, a pat of butter, and a splash of cream. Since going dairy free, I’d assumed risotto was just one of those things I’d remember fondly. Not so, my friends. Not so. While certainly you could finish this with a handful of parmesan or a splash of cream, this is flavorful and delicious just as it is. No fancy restaurant needed. In fact, pajama pants and tissues are more than welcome.
Tyler Florence recently posted on his Instagram feed how he’s started making risotto by stirring the rice and all the liquid at once, rather than adding 1/2c of broth at a time to the rice. It’s SO much simpler, a little faster, and the same creamy results! The flavor got better with time, and it reheated like a dream. I’ve made this several times now, with beef broth, chicken broth, and vegetable broth. Each has been delicious, but I liked it best with beef broth. Good-quality beef broth is divine. If you’re out of broth but have a good quality bouillon (I like Better Than Bouillon Organic Beef Base) that works great too.
Oh, dear reader. I hope The Death Cold doesn’t find your house any time soon, but any night you’re in need of something comforting for dinner, this will do the trick. Sending happy thoughts (and comfort food) your way!
- 1 onion, diced
- 1 bell pepper, diced (I use orange or red)
- 2c arborio rice
- 3-4 Tbsp olive oil (more, if needed)
- 8c beef broth* (or 8c water + 2-3 Tbsp beef bouillon* or beef base*)
- 1-2c cooked cubed or shredded chicken
- ½-3/4c frozen peas
- 2-3 green onions, diced
- salt and pepper, to taste.
- In a large soup pot or Dutch oven, heat 3-4 Tbsp of olive oil over medium heat. Add onion and pepper and saute until just translucent. Add rice and stir to coat well, adding a little extra oil if necessary. Toast the rice slightly over medium heat, then add chicken and all 8c of beef broth.
- Stir frequently over the next 20-30 minutes, or until the rice is tender and creamy. It's okay to walk away during the first 10-15 minutes, but you'll want to stay close during the last 10 or so minutes. Add additional broth or water if necessary.
- When the risotto is creamy and tender, stir in frozen peas and green onions. Salt and pepper, to taste.