Chicken and Olive Risotto



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Preparation Time1/2 and hour


lb. chicken deboned
2 cups chicken broth
1 cup rice
1 cup onion diced
cup olives sliced
cup wine
cup butter
cup parmesan cheese grated
tsp. salt
tsp. garlic powder
tsp. black pepper ground

1. Cook the chicken, covered, for three minutes with 650 watts, then shred with a fork.

2. Heat the rice, onion, and butter for two minutes at 950 watts, then add the broth and wine, mix, re-cover, and cook for fifteen minutes at 650 watts.

3. Add the chicken, olives, cheese, and spices, stir, re-cover, and heat with 650 watts for four minutes. Stir and let stand for a few minutes.


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