Parmesan Chicken Risotto

Name: Parmesan Chicken Risotto
Ingredients: 1 tbsp olive oil; 2 chicken breasts (filleted); 1 cup grated parmesan cheese; 1 tsp red pepper flakes; 1 tsp Italian seasoning; 1/2 tsp garlic powder; 1/4 tsp paprika; 2 tbsp unsalted butter; 1 small yellow onion (diced); 1/4 cup white wine; 2 cup arborio rice (OR short grained white rice); 3-3 1/4 cup low-sodium chicken broth; 1 tbsp olive oil; 1/2 lb crimini mushrooms (sliced); 1 bunch asparagus (ends removed and stalks cut into thirds or fourths); 1 (9 oz) jar sun dried tomatoes ( julienned (reserve the oil)); 1 (6 oz) jar marinated artichoke hearts (coarsely chopped); 1 tbsp garlic powder; 1/2 tsp kosher sea salt; 1/4 tsp ground black pepper; 1 lemon (juiced)

"This parmesan chicken risotto is comfort food at its best! It's buttery, flavorful and loaded with chicken and veggies...."

INGREDIENTS

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1 tbsp olive oil

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2 chicken breasts (filleted)

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1 cup grated parmesan cheese

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1 tsp red pepper flakes

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1 tsp Italian seasoning

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1/2 tsp garlic powder

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1/4 tsp paprika

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2 tbsp unsalted butter

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1 small yellow onion (diced)

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1/4 cup white wine

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2 cup arborio rice (OR short grained white rice)

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3-3 1/4 cup low-sodium chicken broth

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1 tbsp olive oil

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1/2 lb crimini mushrooms (sliced)

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1 bunch asparagus (ends removed and stalks cut into thirds or fourths)

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1 (9 oz) jar sun dried tomatoes ( julienned (reserve the oil))

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1 (6 oz) jar marinated artichoke hearts (coarsely chopped)

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1 tbsp garlic powder

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1/2 tsp kosher sea salt

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1/4 tsp ground black pepper

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1 lemon (juiced)

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