Risotto

Risotto is so simply delicious. It ranks among our "guest quality" allergy-friendly dishes. It is also fairly quick to make, although it does involve some time dedicated to stirring. If you can tolerate them, feel free to add 1 clove garlic and 1/4 cup fine chopped onion in with the bell pepper.

Risotto

Ingredients
1 yellow bell pepper, sliced thin
3 Tbs olive oil
1 cup uncooked arborio rice
28 ounces chicken stock or reduced sodium broth (I use Wolfgang Puck stock- no onions or garlic)
1 Tbs nutritional yeast flakes or 1/2 cup parmesan, shredded fine
1/8 tsp black pepper
8 ounces chopped cooked chicken, warm

In a small saucepan heat stock to boiling, then reduce heat to simmer for remainder of cooking time (it is important to keep broth hot!).

In a large saucepan cook yellow pepper in oil until tender-crisp. Add rice, cook and stir over medium heat until rice begins to brown, and edges become transparent, 2-3 minutes.

Slowly add 1 cup hot broth to rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup broth to rice mixture, stirring until liquid is absorbed. Add remaining broth, 1/2 cup at a time, until broth has been absorbed and rice is tender. If all the broth is used and rice is still a tad crunchy, it is ok to use 1/2 cup water.

Stir in nutritional yeast, or parmesan cheese, pepper, and chicken.

My son felt the world needed a photo of his dinner too :)