BUFFALO CHICKEN RISOTTO

Buffalo Chicken Risotto image

Risotto with the classic Buffalo wing flavor and kick. Not a diet food, but a tasty one! This goes well with a simple salad.

Provided by Sandman5756

Categories Main Dish Recipes Rice Risotto Recipes

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil, divided
1 large skinless, boneless chicken breast, or more to taste
salt and ground black pepper to taste
2 tablespoons butter
½ cup chopped onion
1 ½ cups Arborio rice
1 quart chicken broth, divided
¼ cup hot pepper sauce (such as Frank's RedHot®), or to taste
¼ cup chunky blue cheese salad dressing, or more to taste
½ cup chopped celery

Steps:

Heat 1 tablespoon oil in a saute pan over medium heat. Slice chicken breast in half widthwise and lightly season with salt and pepper. Cook chicken lightly on both sides, about 2 minutes total. Add 1/2 cup broth, cover, and cook until chicken is no longer pink in the middle, 5 to 10 minutes.
Heat remaining oil and butter in a larger pan over medium heat. Add onion. Cook and stir until softened, about 3 minutes. Add rice and stir for 2 minutes. Reduce heat to medium-low and stir in 1/2 cup broth until absorbed, about 3 minutes. Add 1 tablespoon of hot sauce. Repeat this process 6 more times, adding hot sauce every other time, until liquid is mostly absorbed and rice is tender yet firm to the bite, 15 to 20 minutes more.
While rice is cooking, transfer chicken to a cutting board and reserve the broth. Shred or cut chicken into small pieces. Combine reserved broth with blue cheese dressing and stir mixture into the rice as the last addition of broth; cook until evaporated, about 2 minutes.
Add cooked chicken to the rice and stir. Remove from heat. Add celery and stir.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 73.1 g, Cholesterol 52.1 mg, Fat 22.3 g, Fiber 1.5 g, Protein 18.9 g, SaturatedFat 6.4 g, Sodium 1613.6 mg, Sugar 2.7 g