Spring Risotto

I made a full chicken over the weekend so I had leftovers to make in to other meals. The Spring Risotto I made features colorful green leeks, red bell pepper, and orange bell pepper.

Ingredients:
1.5 cups Arborio rice
3 cups low sodium chicken broth
3 cloves diced garlic
1/2 cup diced sweet onion
olive oil to saute' aromatics
2 cups diced vegetables
1 cup diced chicken
3/4 cups Italian cheese blend

Instructions
Satue' the onion and garlic in a pot with a few TBSP olive oil on medium heat
Add rice and coat with the oil and aromatics mixture
Add broth and turn heat to low
1/2 way through cooking, add the chicken and vegetables
(Monitor liquid absorption - you may need to add more to soften rice)
Just before the liquid is absorbed, add the cheese and mix
Add basil leaf on top when you serve

Read more from DeliciousLiving about Spring Vegetables in Stores Now!