Chicken and Tomato Risotto

Instructions

1. 1

   Dice the chicken breast into bite-sized pieces.

2. 2

   Heat the olive oil in a large pan over medium heat.

3. 3

   Add the diced chicken to the pan and cook until browned on all sides. Remove and set aside.

4. 4

   Finely chop the onion and garlic.

5. 5

   In the same pan, add the chopped onion and garlic, and sauté until the onion is translucent.

6. 6

   Add the arborio rice to the pan and stir for 1-2 minutes until the rice is lightly toasted.

7. 7

   Dice the tomatoes and add them to the pan along with the chili powder. Stir well.

8. 8

   Gradually add hot water or chicken stock, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.

9. 9

   Continue this process until the rice is cooked al dente, about 18-20 minutes.

10. 10

    Return the cooked chicken to the pan and stir to combine.

11. 11

    Grate the parmesan cheese and stir it into the risotto until melted and creamy.

12. 12

    Season with salt and pepper to taste.

13. 13

    Serve hot, garnished with additional parmesan cheese if desired.