Tuesday, February 05, 2008

Dinner tonight - Pasta Risotto

Hi everyone! This is my first time posting here (thanks for the invite Alysun!), so hopefully you all like this one. Let me start by saying that I have 2 boys (ages 4 and 1) and they both love this. The recipe is originally from Sunset mag., but I modified it a bit and added meat. Gotta have a little meat, right?

Pasta Risotto


1 chicken breast, sauted in butter and chopped (more if you REALLY have to have meat)
12 ounces sliced mushrooms
3/4 cup sliced green onion
2 cups dried orzo pasta
3 cups chicken broth
1/2 cup dry sherry (I use cooking sherry found near the spices in supermarkets)
1/3 cup parmesan cheese
parsley, salt and pepper to taste

In a large skillet on high heat, saute chicken with butter and chop into small pieces. Add mushrooms and green onions. Cook, stirring often, until mushrooms are lightly browned (9-12 min). Reduce heat to medium and add 2 more tablespoons butter and dried orzo pasta. Stir often until pasta is light golden (2 min). Add chicken broth and sherry. Bring to a boil over high heat, then reduce heat and simmer, stirring often, until pasta is tender to bite and most of the liquid is absorbed (9-11 min). If mixture becomes too thick before pasta is done, add a little more broth. Stir in parmesan cheese and salt and pepper to taste. Sprinkle with chopped parsley and additional parmesan cheese to taste.

Makes 4 adult sized main dish servings, but my husband eats like a real man, so it really just feeds our family of 4 plus leftovers for my lunch the next day.

1 comment:

Alysun said...

This looks tasty. I will have to try it after I remember to buy mushrooms and cooking sherry (I suppose I could just use all chicken broth).
I am glad you are on board with Food Love.