Fergie's Tomato & Chicken Rissotto

My children love the creamy texture of risotto... it has that stick to your ribs goodness that my children crave, especially after a cold, rainy day like today.  This isn't your traditional risotto in the sense that you do not have to sit and stir for 10 hours!!! 

1 Shallot, Thinly Sliced

1 White Onion, Chopped

4 Tablespoons Olive Oil 

3 Cups Arborio Rice

2 Boneless, Skinless, Chicken Breast, Cut into Small Cubes

4-5 Cloves of Garlic, Chopped 

6 Cups of Water 

4 Heaping Tablespoons Tomato Chicken Bouillon

1 Tablespoon Spanish Paprika

1 Tablespoon Ancho (or any) Chile Powder

1 Teaspoon Oregano

1 Teaspoon Cumin

1 Small Can of Tomato Sauce (no salt)

1 Cup Shredded Carrots

Fresh Flat Leaf Parsley for Garnish 

Chop your onions and shallots while the oil is heating in the pan... 

Add the onions and shallots to the hot pan and cook for 2-3 minutes... 

Measure the rice... 

Add the rice to the onion mixture and cook for another 3-4 minutes... 

Cut your chicken into cubes ... 

Add the chicken to the rice and onion mixture... 

Get your garlic ready... 

Add to the pan... 

Add the water and bring to a boil... 

Add the carrots, and all the spices... 

Add the tomato sauce... 

Simmer on medium, covered and stir a couple times before the water is almost absorbed... 

I think my son would have licked the plate if I let him!