Meal: Chicken and Arborio Rice Soup
Servings: 4
Prep Time: 40 minutes
Ingredients
2 tbsp olive oil
1 small onion, finely chopped
2 chicken breasts, cut into 1" pieces
1 cup uncooked Arborio or other short-grain rice
6 cups chicken broth
1/4 cup chopped fresh mint leaves
3 tbsp chopped fresh parsley
10 oz frozen green peas
grated parmesan cheese, to serve
Directions
1. Heat oil in Dutch oven over medium heat.
2. Cook onion and chicken in oil, stirring frequently, until chicken is done.
3. Stir in rice.
4. Cook 1 minute ove medium heat, stirring frequently, until rice begins to brown.
5. Pour 1/2 cup broth over rice mixture.
6. Cook uncovered, stirring frequently, until broth is absorbed.
7. Repeat steps 5 and 6 until rice is creamy and 3 cups of broth have been used, about 15-20 minutes.
8. Stir in remaining 3 cups broth, mint, parsley, and frozen peas.
9. Cook over medium heat about 5 minutes or until hot.
10. Serve with parmesan cheese.