Pinot Noir Risotto With Rosemary Chicken

3 faves
More from this source
Southern Living

Comments

Add a comment

Ingredients

1 (750-milliliter) bottle Pinot Noir

2 (14 1/2-ounce) cans chicken broth

1/4 cup butter or margarine, divided

2 large shallots, chopped

1 carrot, chopped

2 leeks, cut into 2-inch strips

1 celery stalk, chopped

4 garlic cloves, minced

1 1/2 cups uncooked Arborio rice

1 1/2 teaspoons salt, divided

1 1/2 teaspoons pepper, divided

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh rosemary

6 skinned and boned chicken breast halves

Garnish: fresh rosemary sprigs

You might also like

Breakfast Risotto With Cherries & Pinot Noir Syrup
Bijouxs
Truffled Red Wine Risotto With Parmesan Broth
Epicurious
Baked Mushroom Risotto W/ Sautéed Eggplant
Veggie Num Num
Asparagus + Spring Onion Risotto
The Year In Food
Slow-Cooker Mushroom Sage Risotto
The Naptime Chef
Pumpkin And Crispy Pancetta Risotto
Donal Skehan
Lemon Basil Shrimp Risotto
The Pioneer Woman
Artichoke Risotto With Taleggio Cheese
Framed Cooks
Wild Mushroom Risotto
Wolfgang Puck
Risotto With Leeks, Shiitake Mushrooms, And Tru...
Epicurious