In the summer, I use natural basil almost everyday. It's deliciously fragrant and adds an incredible freshness to almost every dish. In tonight's quick and simple dinner, the basil plays a key role in flavoring and coloring a creamy risotto. Be sure to grill a few extra chicken breasts the next time you cook, because you can use it in this recipe instead of purchasing a rotisserie chicken. Sliced tomatoes topped with oil and vinegar make a healthy side, as does a chunk of crusty Italian bread. For the recipe please

Chicken Risotto with Basil and Parmesan [1]
From Mealtime [2]

1 tablespoon olive oil
1 small white onion, chopped
1 cup Arborio rice
1 can (15 ounces) reduced-sodium chicken broth
1/2 cup white wine
1 can (8 ounces) peas, drained
6 ounces cooked chicken, in chunks
1/2 cup chopped, fresh basil
1/2 cup freshly grated Parmesan cheese
Salt and pepper, to taste

1. Heat olive oil in a medium, non-stick saucepan over medium heat. Add onion; cook and stir for 5 minutes, until onion is translucent. Add rice; stir, coating rice with olive oil and onions.
2. Pour in broth and wine. Simmer covered until stock is absorbed, about 20 minutes.
3. Stir in peas, chicken, basil and Parmesan cheese. Season with salt and pepper to taste. Serve immediately.

Serves 4.

Nutritional Information Per Serving: Calories 290; Total fat 8g; Saturated fat 2.5g; Cholesterol 45mg; Sodium 740mg; Carbohydrate 30g; Fiber 3g; Protein 21g; Vitamin A 6%DV*; Vitamin C 6%DV; Calcium 15%DV; Iron 8%DV; Folate 3%DV; Potassium 8%DV

*Daily Value

Print recipe with images [2] | without images [2]