This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Bachelor's fare: Bread, cheese, and kisses."
-Jonathan Swift, Author
Risotto is certainly one of my favorite foods and making it a part of your cupboard is a really smart thing. If you have arborio rice, you almost always have a meal. This is a good example of how easy it is to create a whole new dish with fresh flavors from just a few, inexpensive ingredients. The paprika gives it just a little spice, the chicken thighs a good depth of flavor, the zucchini and peppers sweetness and the gouda a soft smoky undertone.
Use this as a guide to create your own risottos.
Garlic is a member of the onion family and is a close cousin to red and white onions as well as leeks and shallots. Like others in the Alliaceae family, garlic is strong and pungent when fresh and raw, but mellows as it cooks, taking on a slightly sweet, savory/umami flavor.
Cooking garlic over high heat and letting it brown will turn the garlic slightly bitter. With some recipes, I want that flavor, but when I want a softer, sweeter garlic flavor, as in Tomato Sauce or Fettuccini Alfredo, I cook the garlic very slowly over a low heat so that it turns a soft white color and then translucent. More on Garlic »
Servings = 2 | Serving size =about 2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers.
|1 tsp||olive oil|
|2 cloves||garlic (sliced)|
|1 large||onion (diced)|
|6 ounces||boneless skinless chicken thighs (trimmed and diced)|
|1/2 cup||arborio rice|
|fresh ground black pepper (to taste)|
|1 medium||zucchini (diced)|
|1||bottled roasted red pepper (thinly sliced)|
|2 ounces||smoked gouda cheese (shredded)|
Place the olive oil in a medium skillet over medium heat. Add the garlic and paprika and cook, stirring frequently, for about 2 -3 minutes until the garlic is slightly soft. Reduce the heat if necessary so that the garlic will not brown.
Add the onions and cook for about 3 minutes until slightly softened. Add the chicken and cook until the outside of the chicken is light brown.
Add the arborio rice and stir well. Cook for about 2 minutes.
Add the salt, pepper and water. Stir, and when the rice is simmering, reduce the heat to low.
Let the risotto simmer for about 10 – 15 minutes. When the rice is just done add the zucchini and red pepper. Stir and add a little more water if needed. Cook for two minutes.
Add the gouda and stir. When the cheese is melted, serve.
Serving size = about 2 cups
Servings = 2
Amount Per Serving
|Calories 486||Calories from Fat 124|
|% Daily Value|
|Total Fat 14g||24%|
|Saturated Fat 6g||30%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 61g||20%|
|Dietary Fiber 4g||22%|
|Vitamin A 35%||Vitamin C 124%|
|Calcium 29%||Iron 23%|
|Vitamin K 13 mcg||Potassium 804 mg|
|Magnesium 77 mg|