Chicken Wild Rice Risotto

This wild rice is cooked in the style of risotto with cream and parmesan and topped with butter roasted chicken. It’s way better than chicken wild rice soup - I promise.

Ingredients

• 2 bone in chicken breasts

• 2 tablespoons butter, room temp

• 2 tablespoons olive oil

• 1 1/2 cup wild rice, rinsed

• 1 onion, grated

• 2 cloves garlic, grated

• 1/2 cup white wine

• 4 cups chicken stock

• 1/2 cup heavy cream

• 1/2 cup parmesan cheese

• 1 lemon, juiced

Instructions

1. Heat oven to 425 degrees

2. Season chicken with salt and pepper, then rub with butter and roast for 40 minutes until cooked through to an internal temp of 160 degrees.

3. While the chicken cooks make the risotto. Heat olive oil in dutch oven over medium heat. Add the onion and garlic and cook for 2 minutes. Season with salt and pepper. Add the wild rice and stir to coat. Add the wine. Once the wine is absorbed add 1/2 cup of chicken stock. Stir well and add more chicken stock 1/2 cup at a time until the rice is cooked through. Stir in the cream, cheese and lemon juice.

4. When the chicken is cooked through, slice and top the risotto.

Takes 45 minutes

Serves 4