Chicken Vegetable Risotto

Heat a sauce pot. Add olive oil and sweat the onions and garlic. - No browning Add the rice and stir to coat with olive oil.

Cook rice over medium heat until toasted aroma develops. Add 1/4 of the liquid. Simmer

Cook until most of the liquid is absorbed, stirring frequently. Add additional 1/4 of liquid. Simmer

. Cook until most of the liquid is absorbed, stirring frequently. Add additional 1/4 of liquid.

Cook until most of the liquid is absorbed, stirring frequently. Add last 1/4 of liquid.

Cook until most of the liquid is absorbed, stirring frequently. Adjust seasoning with salt, pepper. The rice should be al dente, the texture should be creamy.

Sauté chicken, carrots, red bell pepper, tomatoes and garlic, dry tarragon with olive oil for two minute Season with salt and pepper to taste

Add to the cooked rice,add 4-8 ounces of hot stock to make the risotto creamer finish with Parmesan cheese and the parsley

Note *I like using rotisserie or grilled chicken.