Classic Chicken Risotto

Recipe sent in by: N. Dunbar
*Origin of Recipe Unknown

Serves 4 to 6

- 2 T butter
- 1 T olive oil
- 1 med onion (white or yellow), finely chopped
- 1 1/2 cups white rice
- 2 tsp Italian seasoning
- 2 1/2 c water
- 1-2 bay leaves
- 2-3 chicken bouillon cubes
- 4 T freshly grated Parmesan cheese
- 1 T finely chopped parsley

1) Heat butter and oil in a large saucepan. Saute the onion and chicken for 3 min.
2) Add rice and italian seasoning, cook for 2 min.
3) Add 2 chicken boullion cubes, water and bay leaf. Bring to boil. Stir once and lower heat to simmer.
4) Cover and cook for 18 minutes until rice is creamy and liquid is absorbed.
5) Remove bay leaf. Garnish with Parmesan and parsley.