Blackened Chicken Risotto Recipe
Andouille Sausage / Sun-Dried Tomatoes / Corn / Green & Red Bell Peppers / Onions
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Rub the chicken breasts with blackening seasoning on both sides. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for about 5-7 minutes on each side, or until cooked through and blackened. Remove from heat, let rest, and then slice.
- 2
Cook the Sausage
In the same skillet, add the andouille sausage and cook over medium heat until browned. Remove and set aside.
- 3
Sauté Vegetables
In the same skillet, add another tablespoon of olive oil if needed. Sauté the diced onion, green bell pepper, and red bell pepper until softened, about 5 minutes.
- 4
Prepare Risotto
Add the arborio rice to the skillet with the vegetables and stir for 1-2 minutes until the rice is coated. Gradually add the chicken broth, one cup at a time, stirring frequently until absorbed before adding more.
- 5
Add Remaining Ingredients
Once the rice is creamy and tender (about 18-20 minutes), stir in the corn, sun-dried tomatoes, sliced chicken, and sausage. Cook until heated through.
- 6
Finish and Serve
Season with salt and pepper to taste. If desired, stir in parmesan cheese before serving. Enjoy your blackened chicken risotto!
