Mediterranean Dill Risotto
Spice 'n Easy
Tomatoes and spice and everything rice.
This weeknight (or any night, let’s be honest) risotto can be described with one word: dill-icious. Creamy rice and succulent chicken pair with savory tomato and refreshing dill for a quick and easy meal that tastes like you spent all day stirring.
Make it your own by adding Mediterranean-inspired garnishes like briny capers, sweet cherry tomatoes, salty feta, fresh dill, and rich Kalamata olives. Don’t forget a squeeze, or three, of lemon juice to bring it home!
With Spice 'n Easy, cooking is as easy as 1, 2, 3! Just open, spice, and serve. Each packet includes the pre-measured spices needed to make a quick, simple, and tasty recipe.
Herby, salty, and creamy with savory and aromatic notes.
Garnish with: Capers, cherry tomatoes, feta, fresh dill or parsley, Kalamata olives, and lemon juice.
Arborio rice, tomato, vegetable bouillon (salt, corn maltodextrin, sugar, yeast extract, dehydrated vegetables [onion, spinach, cabbage, garlic, celery], natural vegetable flavors, canola oil, olive oil), Cambridge Celery Seasoning (salt, toasted onion, celery, dill seed, shallots, garlic, minced green onion), dill weed, dill seeds, salt, black pepper, parsley
Mediterranean Dill Risotto Recipe
6 Tbsp. unsalted butter
1 lb. chicken tenderloins, diced
1 package Mediterranean Dill Risotto Mix
4 cups hot water, divided
In a wide, heavy-bottomed pot, melt butter over medium heat and add chicken and Mediterranean Dill Risotto Mix. Stir for 1 min., or until mixture is coated in butter and aromatic. While stirring, gradually pour in 3 cups hot water. Reduce heat to medium-low and simmer (uncovered) for 15 to 17 min., or until liquid is mostly absorbed, stirring occasionally. Increase heat to medium and add remaining 1 cup hot water. Stir constantly for 2 to 3 min., or until rice is tender and mixture is creamy. If risotto is too thick, loosen with a splash of hot water. Serve immediately.
Garnish with: Capers, cherry tomatoes, feta, fresh dill or parsley, Kalamata olives, and a squeeze of lemon juice.