Pam Chin-Lai, Certified Eating Disorder Registered Dietitian

Chipotle Chicken Marinade

22/9/2016

6 tbsps olive oil
2 tbsps honey
4 cloves garlic
5 chipotle chilies in adobo sauce
1/2 tsp cumin
1/2 tsp kosher salt
1/2 tsp black ground pepper
2 lbs chicken

Chop ingredients in a mini blender and marinate chicken for 2 hours or overnight. Grill or bake.

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Rich and Savory Risotto

22/9/2016

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Ingredients:
1/2 cup Arborio rice
¼ cup chopped onion
1 clove garlic, minced
1/8-1/4 cup dry white wine
¼ cup shredded Parmigiano cheese
1 Tablespoon olive oil
16 oz chicken broth

Bring broth to a simmer in a medium saucepan over medium-high heat.
Heat oil in skillet over medium heat. Add onions and cook, stirring occasionally until softened, about a minute. Add garlic and cook until fragrant, about 30 seconds. Add rice and stir until slightly brown.
Stir ½ cup hot broth and wine into the rice. Cook, stirring continuously until the liquid has been absorbed. Continue to cook on medium heat, adding broth in ½ increments and the wine. The risotto is done when all of the broth and wine has been absorbed and the rice is creamy and just tender, 25-35 minutes total. Season with salt and pepper to taste. Sprinkle with Parmigiano cheese.
Optional: Stir in spinach leaves, sliced grape tomatoes or sautéed mushrooms at the end.

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Chipotle Chicken Marinade

Rich and Savory Risotto

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