Chicken Wild Rice Risotto

This wild rice is cooked in the style of risotto with cream and parmesan and topped with butter roasted chicken. 

Ingredients

• 2 bone in chicken breasts

• 2 tablespoons butter, room temp

• 2 tablespoons Koroneiki Olive Oil 

• 1 1/2 cup wild rice, rinsed

• 1 onion, grated

• 2 cloves garlic, grated

• 1/2 cup white wine

• 4 cups chicken stock

• 1/2 cup heavy cream

• 1/2 cup parmesan cheese

• 2 teaspoons salt
• 1 teaspoon pepper

• 1 lemon, juiced

Instructions

1. Heat oven to 425 degrees

2. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then rub with butter and roast for 40 minutes until cooked through to an internal temp of 160 degrees.

3. While the chicken cooks make the risotto. Heat the olive oil in dutch oven over medium heat. Add the onion and garlic and cook for 2 minutes. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Add the wild rice and stir to coat. Add the wine and simmer. Once the wine is absorbed add 1/2 cup of chicken stock. Stir well and add more chicken stock 1/2 cup at a time until the rice is cooked through. Stir in the cream, cheese and lemon juice.

4. When the chicken is cooked through, slice and top the risotto.

Takes 45 minutes

Serves 4