It’s that time again! And with the ever increasing heat and humidity of summer I’m getting more and more lazy about cooking. We did have a bit of a break the other evening after a nice thunderstorm. Mr. T was facing medical tests for which he had to have fasted for twelve hours. So I, feeling that he needed a really good and filling meal, threw open my kitchen cabinets to see what the possibilities were. Not in the mood to go all out cooking I noticed a box of Harris Teeter Portobello Mushroom Risotto in a box. Now, if you’ve been reading my blog long enough, you know I’m totally a “make it from scratch” kind of girl. But, I cheated a bit and created what turned out to be a really delicious one dish meal for the two of us. I’m sharing the recipe with you today. Forgive me for using risotto mix out of a box, but I have to say that HT has the best I have ever found! And the rotisserie chicken breast I purchased there the day before was just perfect with some other additions. Here we go!
RISOTTO WITH SHREDDED CHICKEN AND VEGETABLES
1 box Portobello Mushroom Risotto
2 1/4 cups chicken broth (I use broth as opposed to the water called for)
1 tablespoon good olive oil (instead of the butter)
1 vidalia onion finely chopped
1 heirloom tomato, peeled, seeded and chopped
2 cups shredded, cooked chicken breast
2 cups organic baby spinach, washed and stems removed
Freshly grated parmesan cheese
Sea salt and cracked black pepper to taste
Prepare the risotto according to the package instructions. Heat the olive oil in a pan and saute the onion until it is transparent. Add the tomato and chicken mixing to heat through. Add the baby spinach to the pan and toss a couple of times just to heat it a bit.
Place the chicken mixture in the pan with the risotto and gently fold with a wooden spoon to mix. Serve on individual plates or large pasta bowls and sprinkle with the freshly shaved cheese, sea salt and pepper if desired. That’s it! The meal took all of 20 minutes to prepare.
Delicious, gluten free and perfect with a nice glass of Pinot Noir. You can always add a crisp green salad if you want a bit more, use your imagination and create something delicious!
