Chicken Pot Pie Risotto
It’s Fall, and Thanksgiving is just weeks away. The leaves have been falling, and so has the temperature. Everyone is looking for something warm them up and make them feel good inside. Well, I have the perfect dish right here!
1 whole rotisserie chicken, pulled and chopped
1 tablespoon of olive oil
1 cup of diced onion
½ cup of diced bell pepper
½ cup of diced celery
1 teaspoon of black pepper
½ teaspoon of salt
½ teaspoon of marjoram
½ teaspoon of herbs de provence
½ teaspoon of dried fennel
½ teaspoon of garlic powder
1 quart of chicken stock
1 ½ cups of good white wine
About 2 to 3 cups of instant white rice
¾ cup of heavy cream
½ cup of mascarpone cheese
2 cups of peas/carrots mixed, frozen is okay
1 ½ cup of shredded Gruyere cheese
2 teaspoons of chopped cilantro
1. Start by sauteeing the onion, celery, and bell pepper in olive oil until fragrant.
2. Then, add in all the seasonings – black pepper, salt, marjoram, herbs de Provence, dried fennel, and garlic powder. Cook for about 60 seconds to bring out all the flavors. Then, add in the white wine and chicken stock. Cook the sauce until it’s reduced to about half.
3. Next, add in the rice, heavy cream, and mascarpone cheese. When the rice is just about cooked through, add in the peas/carrots mixture, diced chicken, and Gruyere cheese.
4. Cook until the cheese has melted, and serve by topping with fresh chopped cilantro.