Chicken Risotto

INGREDIENTS

6 large chicken breast 2 cups Risotto Rice
4 Tblsp Olive Oil raisins (optional)
4 Tblsp butter or margarine
1 cup chopped onions (or whole if you are going to take them out later)
6 cups chicken broth
1 cup white whine

PREPARATION

Chicken:
Slice chicken into small pieces saute in a frying pan over medium heat until full cooked: cover and set aside.

Rice Mixture:
1. Saute onion in oil and butter for 3 to 4 mins
2. Add rice, stirring for approx. 2 mins.
3. Stir in 2 cups of chicken broth. Continue cooking and stirring until liquid is absorbed.
4. Gradually stir in the remaining broth '2 cups at a time'
cooking and stirring until liquid is absorbed before adding more.
5. Add your sliced chicken
6. Stir in 1 cup of white whine: stirring until absorbed.

Serves approximately 6 people.

**Recommended sides dishes: Salad, fruit and rolls.