Skip to content

Chicken and Basil Risotto

Chicken and Basil Risotto

Chicken and Basil Risotto

  • Cook Time: 40 Minutes
  • Yield: 4 servings

Mild and creamy, with a touch of wine flavor.


  • 1 c. dry white wine
  • 1 can (14.5 ounces) chicken broth
  • ¼ c. water
  • 3 tbsp. olive oil, pure OR olive canola blend
  • 1 lb. chicken tenders, cut into bite size pieces
  • 1 c. arborio rice
  • 2 tbsp. Minced Onion
  • ½ tsp. Garlic Powder
  • ¼ tsp. pepper, black fine grind
  • 2 Roma tomatoes, chopped
  • 2 tsp. basil, sweet
  • ½ c. (2 ounces) shredded asiago cheese


  1. Combine broth, wine and water in saucepan; bring to boil over medium heat. Reduce heat to simmer and cover.
  2. Heat 1 tablespoon olive oil in a separate 2-quart saucepan over medium high heat. Sprinkle chicken with garlic powder and pepper. Add half of the chicken; sauté for 4 minutes or until chicken is no longer pink. Remove chicken and set aside. Add 1 additional tablespoon oil to saucepan and repeat with remaining chicken.  Set chicken aside; keep warm.
  3. Add remaining 1 tablespoon olive oil to saucepan; stir in rice and onion. Cook for 2 minutes. Slowly stir in 1 cup of hot broth mixture. Reduce heat to medium low. Cook, stirring frequently, until all liquid is absorbed. Add remaining broth mixture 1 cup at a time, stirring constantly until the broth has been absorbed. Rice should be creamy and al dente.
  4. Stir in tomatoes and chicken. Heat through. Stir in Asiago cheese, and basil. Serve immediately.