Southwest Chicken Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Salsa

   In a bowl, combine black beans, corn, diced red bell pepper, lime juice, and chopped cilantro. Season with salt and pepper to taste. Set aside.

2. 2

   Cook the Chicken

   In a large skillet, heat olive oil over medium heat. Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.

3. 3

   Sauté Vegetables

   In the same skillet, add diced onion and garlic. Sauté until onion is translucent, about 3-4 minutes. Add cumin and chili powder, stirring for an additional minute.

4. 4

   Cook the Risotto

   Add Arborio rice to the skillet and stir to coat the rice with the oil and spices. Gradually add chicken broth, one cup at a time, stirring frequently. Allow the rice to absorb the broth before adding more. This process should take about 18-20 minutes.

5. 5

   Combine Ingredients

   Once the rice is creamy and al dente, stir in the cooked chicken, black bean corn salsa, and season with salt and pepper. Cook for an additional 2-3 minutes until heated through.

6. 6

   Garnish and Serve

   Serve the risotto hot, garnished with additional cilantro if desired.