4 (6-ounce) skinless, boneless chicken breasts

2 tomatoes

4 carrots

2 garlic cloves

½ small white onion

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon (or to taste) pepper

1½ cups arborio or short-grain rice

About 4½ cups chicken broth

2 teaspoons dried parsley or dried basil

• Rinse the chicken breasts under cold, running water and pat dry. Cut the breasts into bite-sized pieces. Wash the vegetables. Chop the tomatoes. Peel and dice the carrots. Smash, peel, and chop the garlic cloves. Peel and chop the onion.

• Heat the olive oil in a large, heavy saucepan. Add the garlic and onion and cook until the onion is tender. Add the chicken breasts and cook on medium heat, turning occasionally, until the chicken is browned on both sides and cooked about halfway.

• Add the chopped tomatoes, carrots, and salt and pepper. Cook for about 1 minute. Stir in the rice and 1 cup of the chicken broth. Bring to a boil, then reduce heat slightly. Stir in the dried parsley or basil. Cook on medium heat, stirring constantly, until the broth is nearly absorbed. Add ½ cup of the broth and cook until nearly absorbed. Continue adding the broth ½ cup at a time and letting it absorb before adding more, until the rice is creamy (about 20 minutes). Make sure the chicken is cooked through before serving.

Chicken Risotto with Vegetables for One

Chicken Risotto with Vegetables can easily be adapted to make dinner for one person. Use 1 or 2 chicken breasts according to your preference, ½ cup rice with 1½ cups chicken broth, and add vegetables and seasonings as desired. Instead of a large saucepan, the dish can be prepared in a medium or large frying pan with deep sides.