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No-Stir Hot Buffalo Chicken Risotto
Serves:4
Ingredients:

3/4 cup Louisiana-style hot sauce (such as Frank's), divided
1 pound skinned and boned chicken breasts, cut into strips
5 tablespoons COLAVITA Extra Virgin Olive Oil, divided
1/2 cup sliced celery
1/2 cup chopped shallots (1 large)
1 cup Arborio rice
2 (14.5 ounce) cans low-sodium chicken broth
4 ounces crumbled blue cheese


Preparation:


1. Place the chicken in a zip-top bag and pour 1/2 cup hot sauce over.  Refrigerate for 30 minutes to 2 hours. 
2. In a large deep sided skillet or risotto pan, heat 3 tablespoons oil over medium heat; saute celery and shallots until softened.  Add rice and cook, stirring, 1 minute; until well coated in oil.  Add chicken broth and remaining 1/4 cup hot sauce; bring to a boil.  Cover, reduce heat and simmer, stirring occasionally, until rice is tender and the liquid is absorbed, about 20 minutes.
3. Drain chicken breasts.  Heat remaining 2 tablespoons oil in a large skillet; saute chicken until golden brown and cooked through, about 4 - 5 minutes.  Stir chicken into rice.
4. Serve in warm bowls; top with blue cheese crumbles.
Per Serving: 589 Calories 41.9% from fat); 29g Fat (8g Sat, 18g Mono, 2g Poly); 46g Protein; 44g Carbohydrate; 1g Dietary Fiber; 87mg Cholesterol; 1636mg Sodium.  Food Exchanges: 2 1/2 Grain (Starch); 5 1/2 Lean Meat; 4 1/2 Fat.