Buffalo Chicken Risotto


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Buffalo Chicken Risotto 4 ½ cup low sodium chicken broth 1 tablespoon chicken bouillon granules ¾ cup Frank’s hot sauce 2 tablespoon honey 1 tablespoon Worcestershire sauce ½ cup minced celery ½ cup minced onion 2 tablespoon unsalted butter 1 cup Arborio rice ½ cup lager beer 2 cup cooked chicken, cubed ⅓ cup blue cheese crumbles

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Combine broth, hot sauce, honey and Worcestershire in a saucepan over medium heat. In another sauce pan, brown the rice with butter for 3-5 minutes. Deglaze with beer. Add the broth mixture ½ cup at a time and simmer each time until it is absorbed. Simmer until rice is cooked. Sweat the celery, onion in butter in another pan. Add the chicken to the veggies. Once chicken and veggies are heated through add to the cooked rice mixture. Stir in the blue cheese crumbles just before serving. *Note: try to make this with orzo pasta for a cold pasta salad.