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Creamy Tomato-Chicken Risotto
Creamy Tomato-Chicken Risotto

Creamy Tomato-Chicken Risotto

10 Review(s)
Healthy Living
Cook Minutes 43 Min
Prep : 10 Min Cook: 33 Min
The combination of cream cheese and tomatoes makes this risotto extra creamy and full of flavour!
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What do I need ?
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup Philadelphia Light Cream Cheese Product
1 can (796 mL/28 fl oz) diced tomatoes, drained, divided
1/3 cup Kraft Calorie-Wise Zesty Italian Dressing, divided
2 lb. (900 g) boneless skinless chicken breasts, cut into bite-size pieces
1 onion, chopped
2 carrots, chopped
1-1/2 cups long-grain white rice, uncooked
5-1/2 cups hot water
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How do I make it ?
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Step 1
Blend cream cheese product and half the tomatoes in blender until smooth. Heat 1/4 cup dressing in large skillet on medium heat. Add chicken; cook 6 min. or until done, stirring occasionally. Remove from skillet; cover to keep warm.
Step 2
Cook onions, carrots and rice in remaining dressing in same skillet 3 min. or until rice is opaque, stirring frequently. Gradually add 1-1/2 cups of the water; cook 5 min. or until water is completely absorbed, stirring occasionally. Repeat with the remaining water in batches, returning chicken to skillet with the last addition of water.
Step 3
Stir in cream cheese mixture and remaining tomatoes; cook 3 min. or until heated through, stirring occasionally.
Kraft Kitchen Tips!
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Special Extra
Top with ¼ cup each chopped fresh parsley, torn fresh basil and chopped fresh chives just before serving.
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Special Extra
Sprinkle with 1/4 cup Kraft 100% Parmesan Grated Cheese just before serving.
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Substitute
Substitute chicken broth for the water.
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How to Make Creamy Risotto
For creamy rice, be sure to start with hot liquid, adding it in small batches as directed in the recipe.
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Special Extra
Cook 1 finely chopped seeded jalapeno pepper with the onions and carrots, and stir in 1/3 cup chopped cilantro with the remaining tomatoes.
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Nutrition
Calories
330
Calories From Fat
0
% Daily Value
Fat 6 g
Saturated fat 2 g
10 %
Cholesterol 75 mg
Sodium 340 mg
14 %
Carbohydrate 35 g
Fibre 2 g
Sugars 5 g
Protein 31 g
Vitamin A
35 %
Vitamin C
20 %
Calcium
6 %
Iron
10 %
Servings
Makes 8 servings, 1-1/4 cups (300 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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