Pesto Chicken Risotto

1 1/2 cup chopped onion (TJs fresh makes it easy!)
2 medium yellow or red bell pepper, diced.
Olive Oil
Garlic (dry/powder)
1 1/2 cups TJs Arborio Rice, or any medium grain rice
1 Package TJs Pesto Chicken Genovese (About 1.5 lbs), cut into 1-2 inch pieces
2 Boxes Chix Broth (Any Tjs 32 oz)
Cream/Milk (optional)
Parmesan Cheese (optional)

Note: The Chicken is a bit salty so I would wait to add S&P until the end.

Using a 5 quart saucepan on your stove top, pour Olive Oil once around the pan. Saute onions, bell peppers and 1 tsp. of garlic on medium heat until translucent (5-8 minutes). Add rice and saute another minute or so, to cook with oil.

Add 2 cups broth, continue stirring ~ allowing broth to reduce. You will continue to add broth 2 cups at a time until you have used 6 cups broth. (1 1/2 boxes) When you add the last two cups, add tomatoes and Chicken. Stir until liquid is absorbed and Chicken is cooked through. If you need more broth ... just add it in small batches. Risotto should be sticky yet a bit al dente, just like pasta.

Stir in cream or milk for a richer consistency, top with cheese.

Serves 6. Great for leftovers!









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