| | Chicken & Ham Risotto
1 onion, finely chopped
3 tablespoons of vegetable oil
1 cup of long grain rice
2 cups of hot chicken broth
1/4 teaspoon of black pepper
1/4 cup of seedless raisins
1 stalk celery, chopped
1 cup of diced cooked leftover chicken
1/2 cup of diced cooked ham
salt to taste
Sauté the onion in oil until translucent. Add rice and cook over low heat for 5 minutes, stirring constantly. Add hot chicken broth, pepper, raisins and celery. Stir until boiling. Cover and simmer until rice is tender and most of the liquid absorbed, about 20 minutes. Stir in chicken and ham, adjust seasonings and heat through. Serve on heated platter. Serves 4 |
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