Hatch Green Chile and Chicken Risotto
Ingredients:
4 cups chicken broth
3 Tbsp. olive oil
12 oz. cooked chicken, shredded
1 tsp. crushed red chile
1/2 cup Santa Fe Seasons Roasted Hatch Green Chile, drained
1 cup Arborio rice
1/4 cup dry white wine
1/2 cup Parmesan cheese
Directions:
In a large, skillet, heat 1 Tbsp. olive oil over medium heat
Add chicken and saute until warm, heat an additional 1 Tbsp olive oil and add crush red pepper and green chile
Saute until fragrant, empty into a bowl and set aside
In a pot, bring broth to a boil, reduce heat and keep warm over low heat
In a large, heavy bottomed pot, heat 1 tsp. olive oil over medium heat
Add rice and stir well to coat, cook about 3 minutes
Add wine and cook until completely absorbed, stirring constantly
Continue to cook rice by adding 1/4 cup of chicken broth at a time stirring continuously until broth is completely absorbed
Continue adding increments of broth, allowing the rice to asbsorb until all the broth has been added and rice is cooked through
Once risotto is tender, add chicken and green chile, stir to combine
Stir in parmesan cheese until well incorporated and serve
