Puttanesca Risotto

Yields: 4 servings

Prep time: 15 minutes

Cook time: 30-35 minutes

Ingredients:

• 1 tablespoon olive oil

• 1 onion, finely chopped   

• 1 red bell pepper, finely chopped

• 2 cloves garlic, minced

• 1 (14.5 ounce) can diced tomatoes, undrained

• 1/2 cup pitted kalamata olives, sliced

• 1/4 cup capers, drained

• 1 cup dry Arborio rice

• 1/2 cup dry white wine

• 4 cups chicken broth

• 1 cup cooked shredded chicken

• 1/4 cup chopped fresh parsley

• Salt and freshly ground black pepper to taste

• Parmesan cheese, for serving (optional)   

  
  

Instructions:

1. Sauté vegetables: Heat olive oil in a large saucepan or Dutch oven over medium heat. Add onion and red pepper and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.

2. Add tomatoes and simmer: Stir in diced tomatoes, olives, and capers. Bring to a simmer and cook for 5 minutes.

3. Toast rice: Stir in Arborio rice and cook for 1 minute, stirring constantly.

4. Add wine and simmer: Pour in white wine and cook, stirring constantly, until the liquid is absorbed.

5. Add broth gradually: Ladle in chicken broth, one cup at a time, stirring constantly and allowing each addition to be absorbed before adding more. This should take about 20-25 minutes.   

6. Stir in chicken and parsley: Stir in cooked shredded chicken and fresh parsley. Season with salt and pepper to taste.

7. Rest and serve: Remove from heat and let the risotto rest for 5 minutes before serving. Serve hot, topped with Parmesan cheese, if desired.

   
   

Tips & Variations

• For a spicier risotto, add a pinch of red pepper flakes with the garlic.

• Substitute vegetable broth for chicken broth to make it vegetarian.

• Add a handful of baby spinach in the last few minutes of cooking.

• Top with fresh basil leaves for added flavor.