For some people, the aspect of making risotto is scary and can be difficult to master. Not only that, but it requires constant supervision for a long time, making it a difficult choice for a weeknight dinner. However, this abbreviated version takes out the guesswork by using ready to eat rice or farro and a reduced amount of liquids. Feel free to adjust this recipe to your own tastes by what meat (or sans-meat), vegetables and spices you use!
Note: Keep in mind my ingredient measurements here are approximate… I am a pinch of this pinch of that cook so if something looks too little or too much, adjust accordingly. Thank you!
- 2-3 chicken breasts, cubed
- 1 package Archer Farms Farro or Brown Rice Ready to Serve pouch
- 2tsp Better than Bouillon Chicken & approx 2 cups of water (you can also just use chicken stock)
- ⅓ cup of Wine or Cooking Wine – I used a Zinfandel
- 1 small onion, diced
- 1 cup (or so) of veggies — your pick, I used peas & shredded carrots
- ¼ – ⅓ stick of butter
- Cheese – to taste, I used about 5 slices of Swiss and Cheddar combined
- ¼ cup of Heavy Cream
- Spices: sea salt, onion powder, paprika, nutmeg and thyme – you can use whatever you have on hand that blends well together
- In a small saucepan combine 2tsp of Better than Bouillon, water and wine and bring to a light boil. Once boiling reduce heat and keep warm.
- In a large skillet, melt 2 pats or so of butter and saute your chicken with sea salt until cooked and internal temperature reaches 160 degrees, about 8 minutes. Remove from pan and reserve.
- In the same pan, melt some more butter and saute the onion until translucent, about 5-7 minutes. Add a ladle full of broth and cook until the liquid evaporates.
- Add your other vegetables to the pan along with more of your broth mixture. Stir frequently and keep adding broth as it reduces. Reserve approx ½ cup.
- Once vegetables are fully cooked and the liquids have been reduced, approximately 5-10 minutes, add the remaining liquid and Farro to the skillet.
- After liquids have reduced some, stir in the cheese and heavy cream.
- Add all of your spices, and stir thoroughly. I did this about three times. On all of the spices, I used onion powder the most liberally, then salt, and only a pinch of nutmeg, paprika and thyme.
- Turn off the burner, and allow to cool and thicken for a few minutes before serving!