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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"I'm just mad about Saffron. Saffron's mad about me. I'm just mad about Saffron. She's just mad about me."
-Donovan, Singer, Songwriter

The refrigerator light goes on...

Usually my risotto recipes are one pan recipes. I like to cook the veggies and chicken in a separate pan so that they don’t cook too long are become mushy.

As to the idea that this is a Mexican dish using European rice... This recipe was a special request for the flavor of Arroz Con Pollo with the creaminess of risotto. It works really well. Enjoy!

Frozen Peas

The first time I had fresh peas I almost cried they were so good. But peas are not one of those vegetables that are widely available or available year round. I am not fond of canned peas. I find them to be softer and less fresh tasting than frozen peas. They usually contain much more salt as well.

4 ounces frozen peas = 87 calories, <1g fat, 0g sat fat, 0g mono fat, 6g protein, 15g carbohydrates, 127mg sodium, 0mg cholesterol

Risotto Con Pollo

Servings = 3 | Serving size =about 2 cups

Cooking Time = 30 Minutes

This recipe can be multiplied by 2.

This recipe makes great leftovers. It is actually better the second day. Keep in the refrigerator for no more than 48 hours.

1 tsp	grapeseed oil
3 Tbsp	pumpkin seeds
2 cloves	garlic (minced)
1 large	red onion (diced)
2 cups	arborio rice
3 cups	water
1 tsp	paprika
20	threads saffron
1/2 tsp	ground cumin
1/2 tsp	salt
1/4 tsp	fresh ground black pepper
	spray olive or grapeseed oil
1/2	red bell pepper (diced)
1/2	yellow bell pepper (diced)
12	grape tomatoes
8 ounces	boneless skinless chicken breast (cut into strips)
1/2 cup	frozen peas (thawed)
1 ounce	semi soft goat cheese
3 Tbsp	fresh cilantro leaves

Heat the oil in a medium sized non-stock skillet over medium heat. Add the pumpkin seeds and cook, stirring frequently, until they begin to turn brown. Add the garlic and cook for about one minute.

Add the diced onion and cook, stirring frequently, for about 5 minutes. Add the arborio and stir it into the onions for about a minute.

Add the water, paprika, saffron, cumin, salt and pepper. Cook over low-medium heat. Stir only occasionally to blend the spices.

As the rice nears being done place a large non-stick skillet over medium heat. Spray lightly with oil and add the diced yellow and red pepper. Cook for one minute and add the tomatoes. Cook for one minute and add the chicken strips. Cook for about 3 - 5 minutes stirring frequently until the chicken strips are cooked through.

Add the peas, goat cheese and cilantro to the rice and stir so that the goat cheese melts.

Add the chicken and vegetables to the risotto and stir until blended. Serve.