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!